Pierogis

Mound flour on a bread board and make a well in the center. Drop eggs and salt into well. Add water; working from the center to outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with other hand. Knead until dough is firm and well mixed. Cover dough with a warm bowl; let rest 10 minutes. Divide dough into halves. On floured surface, using half of dough at a time, roll dough as time, roll dough as thin as possible.

Cut out 3-inch rounds with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from leaking out. Drop pierogi into boiling salted water. Cook gently 3-5 minutes or until pierogi float. Lift out of water with perforated spoon. Work with half the dough at a time, rolling out a large circle of dough and placing small mounds of filling far enough apart to allow for cutting. Then cut with biscuit cutter and seal firmly. Never put too many pierogi in cooking water. The uncooked will stick together and the cooked get lumpy and tough.

Note: The dough will have a tendency to dry. A dry dough will not seal completely.

Sauerkraut Filling:

1/3 C. chopped onion

1 Tbs. butter or margarine

1 1/2 C. finely chopped sauerkraut

2 Tbs. dairy sour cream

Stir-fry onion in butter in a saucepan 3 minutes. Rinse and drain sauerkraut. Add to onion and cook 2 minutes. Remove from heat. Stir in sour cream.

Potato Filling:

1/2 C. chopped onion

2 Tbs. butter

1/2 tsp. salt

1/4 tsp. white pepper

2 C. mashed potatoes

Sauté onion in butter 5 minutes. Stir in salt and pepper. Combine potatoes and onion mixture. Blend well.