Pierogies (Sauerkraut filling)

Pierogies Dough
4 cups all purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking powder
1 cup warm water
1 egg beaten
1. In a large bowl, mix together the flour, salt, and baking powder. Make a well in the center.
2. In separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8-10 minutes.
3. Cover dough and let rest for 2 hours. Roll out to about 1/8 to 1/4 inch thick.
4. Cut dough with round cookie cutter or top of a glass and fill.
Sauerkraut filling
1/4 cup vegetable oil
2 cups chopped mushrooms
2 pound bag sauerkraut - drained.
½ teaspoon salt
2 tablespoons sour cream
4 slices cooked bacon.
In a large frying pan, heat oil, add mushrooms and cook until tender. Stir in sauerkraut, salt, and bacon (pieces). Cook 10 minutes. Remove from heat and still in 2 tablespoons sour cream.
Fill and seal Pierogies dough. Bake at 350 degrees in a casserole dish with 6 tablespoons of butter and sliced or diced onion or onion salt 25-30 minutes or until crisp OR pan fry in butter and onions until crisp.