1 lg. (27 oz.) or 1 lb. 11 oz.) can sauerkraut, drained
1 lg. onion, chopped
1/2 c. fresh mushrooms, chopped
4 tbsp. butter

POTATO FILLING:

2 tbsp. butter
2 med. onions, chopped
1/2 lb. American cheese, shredded
2 c. cooked, hot, mashed potatoes

CHEESE FILLING:

1 lb. farmer cheese
3 tbsp. sugar
1/2 tsp. cinnamon
2 egg yolks, slightly beaten

DOUGH:

4 lg. eggs, slightly beaten
2 tsp. salt
1 tbsp. oil
2 c. + 4-6 qts. water, divided
5 c. flour + 1/2 c. for rolling dough
1 tbsp. oil per dozen (if you freeze them)
3 tbsp. butter per dozen (for frying after freezing)

Use an additional 4 to 6 quarts for cooking if frozen, see directions.

To Make Sauerkraut Filling: Rinse, half the sauerkraut under water in a sieve, then put in medium bowl. Add rest of unrinsed, drained sauerkraut, onion and mushrooms. Heat butter in frying pan and saute the mixture until brown, about 5 minutes. Makes enough to fill about 40 pierogi.

To Make Potato Filling: Melt butter in medium saucepan and saute onions until translucent; about 5 minutes. Add onions and cheese to hot mashed potatoes. Mix until cheese melts and potatoes take on a cheesy color. Let cool before filling. Makes enough to fill about 40 pierogi.

To Make Cheese Filling: Break up cheese into small pieces. Mix cheese with sugar, cinnamon and egg yolks in medium bowl until well blended. Makes enough to fill about 40 pierogi.

To Make Dough: In a bowl, mix beaten eggs with salt, oil and one cup of the water. Add the 5 cups of flour gradually, mixing with a wooden spoon to blend well after each addition. Do not over mix. Dough should be stiff.

Form dough into three balls. Roll out first ball about 1/8" thick, using the remaining flour for dusting the surface. Use a 3 1/4" circle cutter to cut out individual pierogi (a tuna fish can, washed well, works just fine).

Repeat with each of the other two dough balls. You should get 25 to 30 pierogi from each dough ball. Dipping a pastry brush into the remaining cup of water, brush each pierogi just before filling. Put one tablespoon filling of your choice in each pierogi and fold in half, making half a circle and pinch together.

In a large soup pot, bring 4 to 6 quarts of water to a boil. Working in batches of 10 to 12 pierogi for a 6 quart pot (more or less, depending on the size of your pot), let the water return to a rolling boil and the pierogi boil just until they rise to the top, about 6 to 8 minutes. Then let them boil another 1 1/2 minutes. Remove with slotted spoon and serve immediately.

If you plan to freeze them, sprinkle with about 1 tablespoon of oil per dozen pierogi, then let cool. Freeze in packages of one dozen for convenience. To serve, defrost and fry in three tablespoons of butter for 1 minute, turning to cook evenly. Or, drop frozen pierogi in 4 to 6 quarts of boiling water for 3 to 4 minutes, letting them rise to the top, then cook for 1 minute. Remove with slotted spoon and serve immediately. Makes 75 to 90 pierogi, depending on how many you get from each dough rolling.