Pyrohy with Sauerkraut filling

Ingredients

• 2 1/2 cups flour
• 1/2 tsp. salt
• 1 egg beaten
• 2 tbsp.s vegatable oil
• 3/4 cup warm water
• 1/4 cup butter
• 1/2 onion
• 1 Sauerkraut filling

Directions

In a mixing bowl, combine flour and salt Combine egg, oil and water. Add to flour. Mix well. Knead on a lightly floured surface until dough is smooth.

Cover dough and let “rest” for 20 min. in a warm place Roll out dough 1/4″ thick (1 cm) on a lightly floured surface. Cut circles into dough using floured rim of a drinking glass.

Place a tsp. of filling in the center of each circle. Fold edges together, pinch edges with floured fingers to seal well. Drop pyrohy (about a dozen at a time) into boiling salt water. Boil for 8 min. Remove from water with a slotted spoon. Toss cooked pyrohy with butter, in which 1/2 cup of chopped onion has been fried Serve hot as is or with sour cream