Pierogi (Potato and Mushroom Sauerkraut)

Ingredients

• 1/4 cup canola oil
• 2 pounds sweet onions (Vidalia or Walla Walla)
• diced medium
• 1 1/2 pounds Yukon Gold potatoes
• peeled and sliced
• cut into 3/4-inch chunks
• 1/4 cup canola oil
• 1 small onion
• finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons nonhydrogenated margarine (or 1/4 cup canola oil and 1/4 teaspoon salt)
• 10 ounces mushrooms
• sliced (about 3 cups)
• 2 cups sauerkraut
• 1/4 teaspoon pepper
• 1 cup warm water
• 3 tablespoons canola oil
• 3 cups all-purpose flour
• divided

Instructions

1. 1

   Preheat a heavy-bottomed skillet, preferably cast iron, over low heat.

2. 2

   Add the oil and the onions and toss the onions to coat.

3. 3

   Cover and cook for 20 minutes, leaving a little gap for steam to escape.

4. 4

   Stir occasionally, every 5 minutes or so.

5. 5

   Onions should turn amber, but not burn, although a couple of darker spots are fine.

6. 6

   Remove the cover and turn the heat up just a bit, to a medium setting.

7. 7

   Stir often for 10 more minutes.

8. 8

   Onions should become a darker amber, and some of the moisture should evaporate.

9. 9

   In a medium-size pot, cover potatoes in water.

10. 10

    Place a lid on the pot and bring to a boil.

11. 11

    Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork.

12. 12

    Meanwhile, in a large pan, sauté the onions in oil over medium heat for about 7 minutes.

13. 13

    Turn the heat off but continue to stir occasionally because they could still burn from the hot pan.

14. 14

    When the potatoes are done boiling, drain them well and add them to the pan with the onions.

15. 15

    Just mash them right in there with a potato masher; that way you are sure to get all the oil, plus you save a dish.