Directions:

1. To Prepare Dumpling Dough:
   Combine the flour, warm water, oil, and salt to form a dough. Knead the dough until the dough is smooth and springy. Cover and let the dough rest for 30 minutes.
2. To Prepare Sauerkraut and Mushroom Filling:
   In a pot, sauté 3 Tablespoons diced onions in 1 ½ teaspoons oil. Add the chopped sauerkraut and cook 2 minutes. Add 1 cup or just enough water to cover the sauerkraut. In another pot, add 1 cup water, mushrooms, 1/4 onion, garlic clove, rosemary sprig, salt and pepper. Bring to a boil. When the mushrooms are soft, drain the cooking water into the sauerkraut mixture. Finely chop the rehydrated mushrooms. Sauté the remaining diced onion in 1 Tablespoon of oil for 8 to 10 minutes or until golden brown. When the cabbage is softened and the water has evaporated, add the chopped mushrooms and half the golden onions to the sauerkraut mixture. Allow the filling to cool before using.
   NOTE: Reserve the remaining caramelized onions to garnish the dish.
3. To Prepare Sauerkraut & Mushroom Christmas Pierogis:
   Using a rolling pin, roll out the dough until very thin.
   NOTE: It should be a little thinner than a wonton wrapper.
   With a glass or a cooking ring, cut out circles. In each circle of dough, place 1 Tablespoon of chilled filling in the center. Close the pierogi folding the sides of the dough together. Squeeze tightly. NOTE: It should look like a half moon.
   When ready to cook, put the pierogis in salted, boiling water with 1 Tablespoon oil. Cook for 3 minutes or until the pierogis float to the top of the water. As needed, place 5 pierogis on a serving plate. Drizzle with oil and top with remaining golden onions. Garnish with chopped parsley. Enjoy immediately!
   NOTE: For fried pierogis, allow the dumplings to cool fully. Pan fry in oil until crispy on both sides. Drizzle with oil and top with golden onions and chopped parsley. Enjoy immediately!