Sauerkraut Pierogi

Some of my favorite childhood memories involve watching my grandmother make these pierogi.

Ingredients
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste

Directions
Sauerkraut filling:
1)Melt butter in a skillet over medium heat. Stir in onion, and cook for about 5 minutes until translucent.
2)Add drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper.
3)Remove from skillet and pour mixture into a bowl to cool.

Dough:
1)Beat eggs and sour cream together until smooth.
2)In separate bowl, sift (or mix) the flour, salt, and baking powder together.
3)Stir the powder mixture into the sour cream mixture until dough comes together.
4)Knead dough on a lightly floured surface until the dough is firm and smooth.
5)Divide dough in half. Roll out half of the dough into 1/8 inch thickness. Cut dough into approximately 3 inch circles using a round glass.

Assembling Pierogi:
Place a small spoonful of the sauerkraut filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and the rest of the sauerkraut filling.

You can cook all the pierogi at once or freeze some for later.

To Cook:
1)Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top.
2)Remove pierogi with a slotted spoon. Melt some butter in a large skillet and toss pierogi in the butter. If you like, top with crumbled bacon for a tasty treat.