Pierogis (Rose Brancyk)

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   ["Dough: Mix flour and salt. Add egg and water, knead lightly, cover, and set aside.", "", "Potato filling: Dice onions and saute in butter. Mash potatoes and combine with onions. Season with salt and pepper. Let cool.", "", "Sauerkraut filling: Dice onions and saute in butter. Add sauerkraut and saute a bit more. Let cool. Mix with 1/2 potato filling.", "", "Cheese filling: Mix well, salt to taste. Mix with 1/2 potato filling.", "", "Roll out dough to about 1/8"" thick. Use a large drinking glass to cut circles. Add kraut or cheese filling to each, fold over, and pinch edges together with fork. Try to eliminate air. Use water or beaten egg to help seal. Place in freezer bags and freeze.", "", "When ready to eat, place frozen pierogis in gently boiling water. Poach for five minutes after they hae all floated to the top. Saute in butter and diced onions. Serve with dollop of sour cream."]

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