Dough:

1 tsp. salt
2 c. flour
2 tbsp. butter
1 egg
1/2 c. warm water

Sift flour and salt in bowl add butter egg and warm water. Mix all together, knead dough until smooth and like satin. Divide and roll to 1/4 inch thick on floured board. Put kraut in patties and seal edges. Drop in boiling salt water for 5 minutes about 6 to 8 at a time. Lightly brown pierogies in buttered skillet.

Filling:

32 oz. saur kraut (drained)
one large onion sliced

Sauté onion and kraut in butter for 30 minutes, before stuffing in dough, like a pasty.