1. Sieve 3 cups of wheat flour out to separate any lumps and in order to aerate it. Thanks to it, your pierogi dough will be softer and more delicate in flavor. Then put the flour into a bowl and add half a teaspoon of salt.
2.   Pour 0.75 cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. Add one beaten egg.  At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.

3.  After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.

4. After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Knead the pierogi dough until it becomes a smooth and uniform mass. The pierogi dough should be homogeneous, stretchy and a bit adhesive. Now, the dough is ready to prepare pierogi. 
5. Roll out the dough on a pastry board until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won't adhere or tear.
6.Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.

7. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.

Ingredients:
·  1 kg of the sauerkraut

·   2-3 cups of dried mushrooms or raw white mushrooms from grocery

·   2 medium-sized onions

·   oil or butter for frying onion

·    some salt

·     some black pepper

·     8-10 bay leafs

·    spoonful of breadcrumbs (optional)

  It takes 1 h
Recipe:

1. Rinse dried mushrooms with cold water and throw into the pot with hot water. Leave for 15-20 minutes.

2.  Put the pot on the cooker and cook mushrooms, until they become soft.

3. Drain mushrooms off on the colander. Collect water in the second pot.

4.Throw the sauerkraut into water, in which mushrooms were cooked. Cook it, until it becomes soft.

5. In the meantime cut mushrooms carefully into small stripes.

6. Drain the cabbage off on the sieve. You can pour water out. Carefully shred the cabbage into small stripes.

7. Peel two medium-sized onions and cut into small dices.

8. Melt some butter or oil on the frying pan.

9. Throw onion onto hot butter / oil and fry about 5 minutes to achieve delicate browning.

10. Next throw the cabbage and mushrooms. Mix precisely.

11. Add the salt and grounded black pepper to the taste. Add 8-10 bay leafs. Put a lid on the frying pan and stew about 10 minutes.

Put the filling to the bowl and let it cool off. The filling is ready to go when cooled but you will need to get rid of bay leafs before folding pierogi 

Place the filling on pierogi circles and fold  the pierogi dough, forming a semicircle. In order to seal pierogi, their edges should be pressed with your fingers or a fork. Pierogi are always semicircular in the Polish cuisine.

To cook pierogi, boil lightly salted water, and then throw pierogi one by one. Stir at first to keep them separated, and cook about 3 minutes until they rise to the top, then another 30 seconds to a minute.  When  pierogi float to the surface they are ready to be drained off. Usually pierogi are served with the topping. You can use pork scratching, roux, bacon  and fried onion to decorate pierogi.