Sauerkraut & Mushrooms Pierogis

First You Have to prepare the filling: fry cooked earlier sauerkraut & mushrooms and add one stick of butter, add salt and minimum  2 tsp of black pepper. Stir very often until sauerkraut will start burning, cool down and put to refrigerator. 

Now is time for Pierogis dough: You need 2 cups of flour, pinch of salt, 1 cup hot water and 1 tbsp of butter. Put Flour into the bowl and add salt. then add butter to hot water stir until melts. Constantly stirring slowly add hot water with butter to the bowl. Start kneading the dough by the hand, add a little flour when it will be too sticky. Transfer dough from bowl to cutting board and keep kneading for another  5 minutes. Hit the dough ball several times on the table. Put the dough back to bowl, cover and let them rest for min 15 minutes.

Sprinkle the table and rolling pin with the flour. Cut the dough in half  and start rolling the dough, until will be evenly 2 mm thin. Using cutting ring or glass cut as many rings as possible. Form balls from prepare earlier staffing and put them on  catted rings and start sticking. Wet your finger if you have problem with sticking. Repeat the same with second batch  of dough and staffing. All dumplings sprinkle with flour and set aside.

Now you ready to start cooking dumplings in salted water adding 1 tbsp olive oil. After one minute stir gently. Cook another 3 minutes, remove from boiling water, drain and set aside. You can Serve them like that or fry them on olive oil both sides for golden brown color. Garnish with Maggie seasoning or soy souse and fresh black pepper.