Step 1

Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.

Step 2

Lightly knead in the bowl to smooth. Set aside.

Step 3

Put the sauerkraut in a bowl

Step 4

Put the mushroom in a dry skillet over high heat, cover with a lid. Once the mushrooms release the moisture, take off the lid and cook until the water evaporates.

Step 5

Add in the oil and onion and saute over low heat for about 10 minutes. Once cool mix together with the sauerkraut

Step 6

Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)

Step 7

Cut out circles using a cup 3" in diameter.

Step 8

Place about a heaping teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a pierogi maker for quick and easy results or you can crimp with a fork.)

Step 9

Freeze or boil in water for 3 minutes.

Step 10

To cook frozen: Boil in water for 3-4 minutes

Step 11

sauté in butter until nicely seared (about 2-3 minutes.)

Step 12

Serve with sour cream and garish with some chives