Smoked Duck and Sauerkraut Pierogi

Make the Dough

1. 1In a large bowl, whisk together the flour and salt. Make a well in the center.
2. 2In a separate small bowl, whisk the egg and warm water. Pour the wet ingredients into the well of the dry ingredients.
3. 3Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface.
4. 4Knead the dough for 8-10 minutes until smooth and elastic.
5. 5Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

1. 1Melt the butter in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
2. 2Add the finely chopped sauerkraut and smoked duck to the skillet. Cook for another 5-7 minutes, stirring occasionally, until heated through.
3. 3Season the filling with black pepper. Set aside to cool slightly.

Assemble the Pierogi

1. 1Divide the rested dough into two portions. On a lightly floured surface, roll out one portion thinly (about 1/8 inch thick).
2. 2Using a round cutter (about 3 inches in diameter), cut out circles from the dough. Gather the scraps, re-roll, and cut more circles.
3. 3Place about 1 tablespoon of the filling onto the center of each dough circle.
4. 4Fold the dough circle in half, enclosing the filling, and press the edges firmly to seal. Ensure there are no gaps for the filling to escape.
5. 5Repeat with the remaining dough and filling. Place the formed pierogi on a lightly floured baking sheet.

Cook the Pierogi

1. 1Bring a large pot of salted water to a rolling boil.
2. 2Carefully add the pierogi to the boiling water, making sure not to overcrowd the pot. Cook in batches if necessary.
3. 3Boil for 3-5 minutes, or until the pierogi float to the surface. Cook for an additional 1-2 minutes after they float.
4. 4Remove the cooked pierogi with a slotted spoon and transfer them to a plate.