4 c unbleached all purpose flour
1/4 c flax seed "eggs" (make by boiling 2 Tb. flax seeds with about 1/3 c water for about 5 minutes. Strain and reserve liquid - this is flax seed "eggs")
pinch sea salt
3/4 c cold water
2 Tb. extra virgin olive oil

Make a dough with all ingredients. Knead about 5 minutes in processor or 15 or so minutes by hand.  Let stand 1 hour, covered with a kitchen towel.

Cut dough into quarters. Roll out each quarter to make about 12 rounds, using a drinking glass or biscuit cutter as a guide. If you have a pasta maker, it is very easy to roll out the dough by putting it through it on about setting 3 or 4.

Spoon 1 ts filling (see below) onto center of pierogi, fold in half, and pinch edges together to seal completely. If edges don’t adhere, brush lightly with water.

Transfer pierogi to a heavily floured tray and form more pierogies in the same manner. Do not layer pierogies on top of each other, as they will stick.

To cook, bring a large pot of salted water to a boil. Add 7-10 or so pierogies, depending on your pot size - make sure they have enough space to move freely. Stir once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer cooked pierogies to a bowl with onion topping and toss gently to coat.

Reheat leftover cooked pierogies in onion topping over low heat, gently tossing to coat.

1 onion, diced finely
1 1/2 c rinsed, drained sauerkraut
3 small beets
1 1/2 ts. sea salt

In a large frying pan, fry onion in a good amount of olive oil. Add sauerkraut.

Meanwhile, cook beets in boiling salted water to cover until just cooked.

Mash beets and add to onion and sauerkraut in pan.

Grind all in a food processor until quite finely chopped.

Refry the mixture in olive oil, adding sea salt.

Sauté 3 or so diced onions in lots and lots of olive oil (perhaps 1/2 or 3/4 cup). It is important that the topping be pretty oily so that when the pieogies are tossed with it they will not stick. If you know you are going to be reheating the pierogies in the topping, make sure it is adequate, otherwise the pierogies will stick. You can never have too much topping!