Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup olive oil
• 1 cup warm water
• 1 beaten egg
• 1 (32 ounce) jar sauerkraut, well drained
• 2 large sweet onions, peeled and cut into half rings
• 3/4 cup butter, divided (1/2 Cup to brown the pierogies and 1/4 cup to brown the onion)
• 1/8 cup dry red wine

Instructions

1. In a large mixing bowl, combine the flour, salt and baking powder.  Pour in the olive oil, warm water and beaten egg.  Mix well with a fork or pastry blender.  Knead the dough for about 5 minutes or until smooth and elastic.  Form into a ball.   Cover with a clean towel and let rest for 10 minutes.

2. Divide dough into thirds and roll out onto floured surface to 1/8" thickness. With 3" cutter or glass, cut out circles.

3. Fill each circle with a Tablespoon of sauerkraut. Fold over and seal edges with the tines of a fork dipped in flour.

4. Fill a medium stockpot with water and add 1 Tbsp. salt.  Bring to a boil and drop pierogies in (I like to work with 5 to 6  at a time).  Let boil for two to three minutes.  When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels.  If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour.  Remove from freezer and place in freezer containers or gallon freezer bags.  These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.

5. Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown. Turn and brown the other side. Keep warm.

6. Melt the 1/4 cup of butter in the skillet and add the onions.

7. Saute, stirring occasionally, until the onions are browned and soft. Add the 1/8 cup of wine to deglaze the pan.

8. Serve pierogies topped with caramelized onions. This recipe makes 30 pierogies.