Pierogies with Caramelized Onion

In a large mixing bowl, combine flour, salt and baking powder. Pour in olive oil, warm water and beaten egg. Mix well with a fork or pastry blender. Knead the dough for about 5 minutes or until smooth and elastic. Form into a ball. Cover with a clean towel and let rest for 10 minutes.

Divide dough into thirds and roll out onto a floured surface to about 1/8-inch thickness. With a 3-inch floured cutter or glass, cut out circles.

Fill each circle with 1 tablespoon of sauerkraut (mashed potatoes also make an excellent filling). Fold over and seal edges well with the tines of a fork dipped in flour.

Fill a medium stockpot with water and add 1 tablespoon salt. Bring to a boil and drop pierogies in (I like to work with 5 to 6  at a time). Boil for 2 to 3 minutes. When pierogies float to the surface, remove with a slotted spoon and drain on paper towels. (If you plan on freezing them, place on a cookie sheet in a single layer and freeze for 1 hour. Remove from freezer and place in freezer containers or gallon freezer bags.  These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.)

Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown, then flip and brown the other side. Keep warm.

Melt remaining 1/4 cup of butter in the skillet over medium high heat. Add onion and sauté, stirring occasionally. When onion is browned  and soft, add red wine and stir to deglaze the pan.

Top pierogies with caramelized onion and serve. This recipe makes 30 pierogies.