3 c. flour
1 egg
3 tbsp. sour cream
1/4 to 1/2 c. water
1/2 stick butter or 1/4 c. oil

Mix together all ingredients and knead until dough is smooth and workable. Tear off small chunks 1 to 1 1/4 inch balls. With rolling pin roll out each ball into flattened circle approximately 2 to 2 1/2 inches in diameter. Put rounded tablespoon of filling in center of each dough circle. Fold over one side of each circle covering filling and carefully pinch edges together sealing in the filling. Be careful not to get filling on edges because it may prevent edges from sealing.

POTATO:

Cook 6 to 7 medium to large potatoes until soft. Drain and mash adding salt, pepper, cheeses, sauteed onion according to your taste. (Cheese - white American, Velveeta, sharp, smoky may be sued.) 1 medium onion sauteed in butter.

SAUERKRAUT:

10 oz. can sauerkraut, rinsed & well drained
1 c. mashed potatoes
Pinch of onion & garlic powder
Pinch of brown sugar
1 tbsp. sour cream
Pepper to taste

TO COOK:

Place 1 to 1 1/2 dozen pierogies at a time into large pot of boiling water, to which small amount of oil has been added. Cook until they float to the top, then boil an additional 3 minutes.

With slotted spoon remove pierogies from water and place in a colander. Place colander of hot pierogies in bowl of very cold water, run cold water over them to cool them and break starch formation, which may sauce them to stick together.

Saute chopped onions in 1 stick of butter melted with 1/2 cup vegetable oil. Put pierogies in this mixture before serving or packing away from storage. Can also be pan fried until golden brown or deep fried.