Pierogi

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1. 1Step 1: Measure flour and salt into large mixing bowl.
2. 2Step 2: Measure water into large measuring cup. Add eggs to water and mix with a fork. Gradually add water/egg mixture to flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together.
3. 3Step 3: Dump onto clean hard surface to knead.
4. 4Step 4: Knead for approximately 1 minute or until dough is smooth. If dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky-add a little more flour.
5. 5Step 5: Round the dough and coat with four. Place on the table and cover with plastic wrap or an inverted bowl.
6. 6Step 6: Let rest for 10-15 minutes before using. This dough is enough for one batch of filling.
7. 7Step 7: Fill, seal and boil pierogi as shown in video.
8. 8Step 8: Rinse potatoes, place in pot with enough water to cover. Bring to a boil and simmer for about 30 minutes or until fork tender. Drain.
9. 9Step 9: Let potatoes cool enough until easy to handle. Peel and rice potatoes into large bowl.
10. 10Step 10: Cook onions in the butter until soft, but not browned. Add to potatoes with the remaining ingredients.
11. 11Step 11: Mix well, cover and refrigerate until firm.
12. 12Step 12: Rinse sauerkraut with cold water and squeeze out as much water as possible. Chop into half inch pieces.
13. 13Step 13: Heat butter and oil in large frying pan until foam subsides. Add onions and cook over moderate heat until onions are softened.
14. 14Step 14: Add mushrooms and turn the heat up to med-high. Continue to cook until the liquid from mushrooms has evaporated and the mushrooms become evenly browned. Stir frequently and monitor the heat to prevent burning.
15. 15Step 15: Add sauerkraut, salt, and pepper to pan. Continue to cook and stir until heated through.
16. 16Step 16: Turn off heat and add sour cream. Mix well and place filling in container and cover. Refrigerate until cool.
17. 17Step 17: Allow the pierogi to cool after boiling.
18. 18Step 18: Line a rectangular freezer container with plastic wrap. As an extra precaution, you can spray the plastic wrap with non-stick spray.
19. 19Step 19: Place the pierogi on the plastic, in rows, keeping overlapping to a minimum. When one layer is full, cover with plastic and begin placing more pierogi. When done, cover tightly and freeze.
20. 20Step 20: When ready to serve, take out as many as you need and thaw in a plastic bag or bowl. They will not usually stick together at this point. I like to deforst them ahead of time, but if needed, you can speed up the process in a microwave oven. Be careful not to over heat as they can explode. You can also boil them frozen, but that's my last choice.
21. 21Step 21: Once defrosted the pierogi can be reboiled and/or fried as if they were just made.