Step 1

Add the flour to a mixing bowl. Heat the water until it just begins to boil, and add the butter to the hot water. As soon as the butter has melted, add the water and butter mixture and the salt to the flour. Stir with a wooden spoon until everything is combined, cover, and let rest 20 – 30 minutes. While the dough is resting, cook the filling.

Step 2

Knead the dough for a few minutes, until smooth, using minimal flour. Divide the dough into 4 – 6 workable-sized sections. Roll out one piece of dough to 1/8 inch thickness, do not flour the work surface. Pick the dough up and turn it occasionally, but be careful to always put the same side down. Don’t turn the dough over. You may add a pinch of flour to the top to keep the rolling pin from sticking, but don’t add flour underneath the dough, no flour on the rolling surface. This is going to make it easier to seal your dumplings.

Step 3

If time allows, soak the dried mushrooms in water overnight. The longer time is supposed to release the most flavor. If you don’t have the time, cover them in boiling water for 30 minutes. You can put a small plate or bowl on top of the vessel you’re using to soak the mushrooms to keep them submerged. Remove the mushrooms, slice into strips. Set the liquid aside, you’ll use it later in the recipe. You may want to decant it, pour the liquid into another container leaving the sediment in the bottom behind. Mushroom gills often hold onto dirt and grit that is released in the soaking process.

Step 4

Add the onion and carrot to a pot large enough to hold all of the filling ingredients along with the oil. Saute until the onions are golden. Add the sauerkraut, mushrooms, parsley, bay leaf, and 3/4 cup of the mushroom liquid (if the volume is less just add water to make up the difference). Season with salt and pepper. Simmer covered for 30 minutes stirring occasionally. Drain the filling in a colander pressing out the liquid. Remove the bay leaf. Run the filling through a meat grinder a time or two or finely process in a food processor. Again drain off any liquid and spread the mixture on paper towels.

Step 5

Cut the dough into circles using a round cookie cutter or a glass. Add a teaspoon or so of the filling to the center of each circle, putting the filling on what was the bottom side of the dough. The underside of the dough was not floured during the rolling process, so it will make the edges easier to seal together. Fold the dough around the filling into a crescent or half circle, crimp the edges with your fingers or a fork. To make uszka, bring the two pointed ends together and seal them as if you were wrapping the pierogi around a pencil or your little finger.

Step 6

Drop the dumplings into a large pot of simmering salted water. Cook until they float to the top. Remove and drain. You might add little oil to keep them from sticking to each other or just be careful about placement.

Step 7

You can serve your pierogi as is or saute in butter or oil. Uszka can be added to a soup bowl and served with Christmas Eve Borscht.