2 c. flour
1/4 tsp. salt
1/2 (3 oz.) pkg. cream cheese (room temperature)
1 beaten egg
1/2 tsp. soft butter
1/2 c. lukewarm milk

FILLING:

2 (16 oz.) cans sauerkraut
1 1/2 tbsp. oil
1/2 lg. onion, finely chopped
Pepper to taste

Mix the flour and salt and stir in cream cheese, eggs, butter and milk. Knead this dough on a floured surface until smooth and elastic. Roll it out to 1/8 inch thickness and cut into 4 inch circles. Squeeze all the juice from the sauerkraut. Saute the onion in oil until golden brown. Add the sauerkraut; season to taste, and simmer for 10 minutes. Let cool. Put a teaspoon of the filling in the center of each circle of dough. Brush the edges of the dough with water and fold in half. Pinch to seal the edges. Drop the pirogi in boiling salted water. After they rise to the surface, simmer 5 to 6 minutes. (You can also make the filling with mashed potatoes mixed with sauerkraut.)