Savory Mushroom And Sauerkraut Pierogi

Instructions

1. In a large bowl, mix the flour and salt. In a separate bowl, whisk together the egg, sour cream, and water. Gradually add the wet ingredients to the flour mixture, stirring until a dough forms. Knead the dough on a floured surface until smooth. Cover and let rest for 30 minutes.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened. Add the mushrooms and sauté until they release their liquid and it evaporates. Stir in the sauerkraut and cook for a few more minutes. Season with salt and pepper to taste. Remove from heat and let cool.
3. Roll out the dough on a floured surface and cut out circles using a round cutter or a glass. Place a spoonful of the mushroom and sauerkraut filling in the center of each circle. Fold the dough over the filling and press the edges to seal.
4. Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
5. In a separate skillet, melt the butter over medium heat. Add the cooked pierogi and sauté until lightly browned.
6. Serve the savory mushroom and sauerkraut pierogi hot, with a dollop of sour cream or a sprinkle of fresh herbs if desired.