Pierogi with sauerkraut

Old Polish Traditions. 8 steps

dough			Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking	Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well.	Either eat immediately; or cool, then fry in butter to reheat.
14 oz flour	Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
farce
3 oz butter or pork fat		fry
1 onion
2 lb sauerkraut		simmer
salt and pepper
breadcrumbs
mushrooms	cooked, finely chopped

Serve with pork fat and cracklings.

See also Russian pierogi, sweet cabbage pierogi, cheese pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi. And then there are the dessert pierogi: fruit pierogi, sweet cheese pierogi.