Pierogi (Polish Dumplings)

SAUERKRAUT FILLING:--
2 tbsp butter
⅓ cup chopped onion
1½ cups sauerkraut, drained & minced
1 tsp SIDS CRAZY SALT
POTATO FILLING:--
3 tbsp butter
½ cup chopped onion
2 cups cold mashed potatoes
2 tsp SIDS SALT & PEPPER
DOUGH:--
3 eggs
250 g sour cream
3 cups flour
¼ tsp salt
1 tbsp baking powder

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with SIDS CRAZY SALT, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet. Stir in the onion and cook until translucent, about 5 minutes. Stir into the mashed potatoes and season with SIDS SALT & PEPPER.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt and baking powder then stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 3 mm thickness. Cut into 8 cm rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over and press together with a fork to seal. Repeat procedure with the remaining dough and sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3-5 minutes until pierogi float to the top. Remove with a slotted spoon.