Recipe(tried): Pierogi stuffed with sauerkraut

Pierogi

2 C. flour
1/4 c. butter
3 eggs
water

Mix flour eggs, and melted butter. Add enough water to make a medium soft dough. Knead until blisters appear in the dough. It should be soft. Divide into 2 portions. Roll one portion thin. Cut into 4 inch squares. Place 1 tsp filling on each square. Fold dough in half to make a triangle. Pinch edges to prevent the filling from escaping. Follow same method for remaining dough. Drop into salted boiling water and cook until the Pierogi comes to the top.

Sauerkraut filling.

1 small can kraut
1 medium onion
1/2 tsp pepper
1/2 head cabbage
1/2 tsp salt
1/4 c. butter

Finely chop the kraut, cabbage and onion. Saute onion in butter. Add the kraut, cabbage, salt and pepper. Fry slowly until browned.