Pierogi with sauerkraut and mushroom filling

Method
Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

1. In a saucepan, cover the dried mushrooms with 250ml water. Simmer until tender. Drain but reserve the broth. Chop.
2. In another saucepan, heat the olive oil and saute the onion. Drain the sauerkraut (if it is too sour first rinse well and drain) and chop. Add to the saucepan. Stir in chopped mushrooms, mix well, season with salt and pepper to taste. Pour in the mushroom broth, cover and simmer for 15 to 20 minutes until water has evaporated and sauerkraut is soft. If the sauerkraut is soft before the water evaporates, you can just drain it.

For the dough

3. In a mixing bowl, pour the flour, make a well in the centre and add the egg. Gradually, pour in water, 1 tablespoon at a time, until a dough forms, stirring constantly with your hands. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth.
4. On a lightly floured surface, roll out the dough 3mm thick and cut out circles with a glass. Place 1 teaspoon filling in the centre of each circle, fold dough over the filling and pinch the edges together to seal. Set aside and cover with a clean kitchen towel so they don't dry out.
5. Bring a large pot of salted water to the boil. Drop pierogi in batches into simmering water and stir gently with a wooden spoon so they do not stick to the bottom. Cook until they float to the surface, 7 to 10 minutes. Remove with a slotted spoon or strainer and pour over some melted butter so they do not stick together.