PIEROGI SAUERKRAUT RECIPES

Steps:

• Chop the onion into small pieces and fry in olive oil.
• Chop the sauerkraut and squeeze out excess juice. In a pot, boil water and put the sauerkraut in. Grate the carrot and add to the pot.
• Cook for about 30 minutes until the cabbage becomes soft. Drain it well.
• Add the sauerkraut/carrot mix to the fried onion, combine and fry together for 10-15 minutes. Season with the right amount of salt and pepper. Set aside.
• Choose one of the dough recipes from here, or follow this basic recipe below.
• Sift the flour onto your work surface. Make a well, pour in a small amount of hot water.
• Knead quickly, gradually adding enough water for the dough to become soft and elastic. Don't add too much, because it might become too sticky.
• Divide the dough into four parts. Spread the first on a work surface sprinkled with flour. Roll into a thin piece of dough. Cut into circles using a round cutter (or a glass).
• Place a spoonful of sauerkraut filling in the middle of each circle. Fold dough over filling. Press edges together. 
• Continue until you're out of ingredients.
• Bring a pot of salted water to a boil, then reduce the heat slightly.
• Drop in a couple of dumplings. Cook for 5 to 6 minutes - until they start to float to the top.
• Collect pierogi with a slotted spoon. Serve with melted butter or other topping of choice.

Steps:

• Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat add 1 tablespoon butter and 1 tablespoon oil. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add the remaining ingredients; cook and stir until coleslaw wilts and onion is softened, 2-3 minutes longer. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned. 3-5 minutes. Add the sausage mixture; toss to coat. Discard bay leaf.