Ruski Pierogi

Russian' Dumplings. Fry diced onions on butter or margarine, with salt and pepper (possibly with a bit of sugar) until caramelised and golden brown (slightly burnt). Cool down and mix with all the other ingredients in a bowl and season to taste. To make dough Kneed dough thoroughly (from all the ingredients mixed together), to make a smooth, elastic consistency (adding water in steps as necessary). Sprinkle with flour so that it does not stick to the board. Roll out into circular shapes, approximately 8-10cm in diameter and approximately 1mm thick Place approximately 1 teaspoon full of filling on each round, fold in half, seal edges (something like somosas). If the dough is too dry, smear the edges with egg white to seal. Be careful that the filling does not stick out of the edges otherwise it will unseal during cooking. In the meantime, boil salted water in a large pan. This will be used for cooking the pierogi. Place the pierogi into the boiling water in portions. Bring to the boil and cook for approximately 6-7 minutes on low heat, turning them over once halfway through. Remove with a draining spoon onto a colander. Pour hot water over them. Can be served with sour cream. To reheat, the pierogi can be fried on butter or steamed in a colander or in a microwave.