Sauerkraut and Mushroom Pierogi

Recipe Ingredients

Pierogi Filling
	1 lb sauerkraut, finely chopped
	butter
	2 onions, chopped
	1/4 lb wild mushrooms, diced
	pepper
Pierogi Dough
	4 cups flour
	2 eggs
	1 teaspoon salt
	1 cup chicken stock

Recipe Instructions

Saute the sauerkraut in butter.
Fry the onion in some of the butter; fry the mushrooms in the remaining butter.
Combine these ingredients, season with pepper, and refrigerate until ready to put together pierogi.
Combine the ingredients listed under dough and knead until well blended
Twist off portions of dough and roll out very thin on a floured surface.
Using a glass with a thin lip and a diameter of about 3 inches, dip lip of glass in flour and cut circles out of the dough.
Place about 2 teaspoons filling in the center of each dough circle.
Moisten outer edges with water and fold dough over to close.
Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
Bring water to a boil.
Cook 12 pierogi at a time, reducing heat to a gentle boil.
Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface..
To serve, fry them in butter with onions over medium heat, lightly browning both sides before serving.