Pierogis

I'm new to making pierogi's, but they turned out really tasty.   I'm looking forward to trying different fillings.

PIEROGIS
(makes approximately 50-60)

Pierogi Dough Ingredients:
*4 cups all-purpose flour
*1 teaspoon salt
*1 cup water
*2 large eggs

Potato & Cheese Filling Ingredients:
*4 medium russet potatoes, peeled (about 6 cups)
*1 small yellow onion, chopped
*1 1/2 cups sharp shredded cheese, or 1 cup ricotta cheese
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*4 tablespoons butter

Sauerkraut Filling Ingredients:
*2 cups sauerkraut, drained as much as possible
*1/2 onion, chopped
*1 1/2 tablespoons sour cream

Dough Directions:
~In a large mixing bowl, stir flour and salt together.
~In a small bowl, whisk water and eggs together.
~Pour water/egg mixture into the flour mixture and stir until combined.
~Dump onto a clean surface and knead for about 1 minute or until dough is smooth.
~Roll the dough in a light coating of flour.
~Cover with a towel or invert a bowl over it, for about 15-20 minutes.
~Roll out dough until it's thin (about 1/8 inch thick) If using the kitchenmaid pasta attachment, start at number 1 and, then 2 and finally down to 3.
~Use a 3 1/2 inch cookie cutter, of the mouth of a juice glass to cut out circles in the dough (lightly flour cookie cutter or glass).
~Fill pierogis with about 1 tablespoon of filling.
~Lightly brush outer edges dough with water. This will help seal the dough.
~Fold in half and seal the pierogis by pinching the edges together.

Cheese Potato Filling Directions:
~Place peeled potatoes in lightly salted water and bring to a boil.
~Simmer until fork tender.
~Drain potatoes.
~Sauté chopped onions until tender (do this while the potatoes are cooking).
~Mix in sautéed onions, garlic powder, pepper, and salt and mash until potatoes are creamy.
~Stir in cheese until melted.
~Allow too cool and refrigerate until cold.

Sauerkraut Filling:
~Sauté onions until tender.
~In a small bowl, mix onions, sauerkraut, and sour cream tougher.
~Refrigerate until cold.

 Putting it all together:
~Bring a large pot of water to a boil.
~Add about 1 teaspoon salt.
~Boil pirogies for about 6 -10 minutes and remove and place on a cooling rack (do not over crowd the pan).
~Fry the pirogies in butter until a golden brown on both sides (you can skip this part if you prefer it just boiled).
~Plate pirogies and put some grilled chopped onions over them and a dollop of sour cream.

Freezing Pierogis:
~Boil filled pirogies for 6 minutes.
~Remove from water and spray both sides of pierogi with a cooking spray (this helps prevent sticking).
~Layer on a cookie sheet lined with parchment paper, in a single layer.
~Allow to dry (i dapped mine with paper towel to help with this).
~Place in freezer until frozen (about 30-45 minutes).
~Remove from pan and put in a freezer bag and seal well.
~Fry in butter (no need to thaw) until golden brown on both sides.