FILLING: SAUERKRAUT: Place sauerkraut in pan, cover with water and bring to boil. Simmer for 5 minutes, drain, rinse and squeeze out all water. Place sauerkraut, onion and bacon or salt pork in a frying pan. Fry until browned adding a little oil if bacon is lean. Put aside to cool.

POTATO & FARMERS CHEESE: Prepare potatoes as for mashed potatoes. In separate pan while potatoes cook saute onion with butter until tender. To prepared potatoes stir in onion mixture and farmers cheese. Blend well.

Roll dough 1/2 at a time on floured board. Cut into circles with a glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately 1/2 its size again. Place filling in each circle so full when folded in half but not overflowing. Travel around edge on both sides with a fork to crimp and seal. Drop into simmering water until each pierogi floats. Spread out to cool or drop into cold water. Place in refrigerator or container in freezer until ready to serve.