Cabbage (kapusta) Pierogi

STUFFING: Chop or grind fresh raw cabbage and onions in 1/4 cup water
in blender; drain well. Add cabbage, onion, pepper and sauerkraut to
margarine and fry until cabbage and onions are soft and mixture turns
light brown. Let cool and refrigerate overnight. Make pierogi the
next day.

DOUGH: In a large mixing bowl, measure flour and make a “well”. Add
egg that has been beaten in the lukewarm water. Mix all ingredients
and knead into a soft pliable dough. Add a little more flour if
necessary. Roll thin on cutting board and cut “rounds” of dough with
a glass or cookie cutter (approximately 3″ in diameter). Place a
little cabbage filling in each circle and fold over. Pinch edges of
dough tightly (very tightly).

TO COOK: Drop filled pierogi into boiling, salted water and let boil
for about 5 minutes (until the pierogi come to the top). Gently
remove and place in small amount of margarine in frying pan. Fry
until lightly brown, making sure pierogi is soft, not crisp.