Pierogi with cabbage and mushrooms

I love pierogi (polish dumplings), all kinds of pierogi! And that's why Christmas is so amazing! You can eat and eat, and no one would look at you with disappointment when you take another serving (a thousand one).
Pierogi with cabbage and mushrooms are something incredibly delicious!

Ingredients:

dough (app. 60 pieces):

•  3 glasses of flour
• 1 glass of boiling water
• 1-2 egss
• salt

filling:

• 60 g dried mushrooms
• 600 g sauerkraut
• 1 large onion
• 2,5 glasses og boiling water
• salt, pepper
• olive oil

In a  saucepan fry chopped onion, add chopped cabbage and mushrooms (pre-cooked and chopped). Fry everything few minutes, then pour boiling water. Cover and cook on low heat until water evaporate.

Knead the dough, divide it into two portions, cover with a napkin. Roll the dough out thinly. Cut the circles with a glass or mag. At the center of each disc place stuffing, fold and merges the edges.

Throw pierogi into boiling, salted water. When the pierogi rise to the surface, cook for 2-3 minutes.

I serve them with fried onions or bacon.