Dough ingredients

3 Cups unbleached flour ( I like to use Gold Meadow)

1 large egg beaten mix with 1/2 cup water

3 Tablespoons of sour cream

On a bread board put all the flour and make a well in it, add the egg water mixture gradually mixing up the flour,

as you mix add the sour cream continue to combine it with the flour till all the flour is incorporated.

Kneed the dough 4 to 5 minutes till elastic, if dough is sticking add a little flour at a time.

Let the dough rest for about 5 minutes covered with a bowl.

Cut the dough in half,  roll out one half on a floured board (leave the other half covered with the bowl)

when it is thin enough then cut with a 2 1/2 inch biscuit cutter or use a glass or a cup similar size.

Fill with your favorite filling and boil in  large pot of salted boiling water.

Boil for about 3 to 4 min.

Take the pierigi out with a slotted spoon don’t rinse, drain in a colander and drizzle with lightly browned melted butter.

Sauerkraut Filling:

4 lbs. of sauerkraut

1 large onion, diced

salt and pepper to taste

4 or 5 Tablespoons of butter

Drain the sauerkraut, and put in a large pot fill with water and boil for about 1hour.

Drain, cool and then squeeze dry.

In a large saute pan melt butter and add the diced onion saute until golden brown,

add the  sauerkraut season with salt and pepper to taste.

Fill the pierogi with about 1 heaping teaspoon of filling fold over and pinch together, you might have to go around twice pinching it well so that the filling doesn’t fall out when cooking. Cook in boiling salted water, don’t over crowd, cook about 12 to 18 at a time.