1 lb. flour
2 eggs
1 tbsp. salt
1/2 c. water (may need more)
Onion, potatoes, sauerkraut

Knead dough thoroughly. Put in bowl and cover with dish while making stuffing. After stuffing is finished, sprinkle a little flour on rolling pin and roll out dough. Dampen cloth to put Pierogies on so they won't stick. Cut out little squares (size is own preference).

Filling: 1 can sauerkraut (small) put in pressure cooker for 15 minutes with 1/2 cup water. Brown onion; for added flavor, add bacon. Boil and wash 2 or 3 large potatoes. Put in onion while mashing. Strain water thoroughly from sauerkraut (if not, dough will not stick). Mix sauerkraut, onion and potatoes together. Add salt and pepper to taste. After stuffing dough squares, put Pierogies in boiling water (don't crowd) for 15 minutes. To serve, fry them in hot butter, until brown.