Potato and Sauerkraut Pierogi

To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.

To Make Potato Filling: Place potatoes in a large saucepan. Add water to cover, bring to the boil and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.

To Make Sauerkraut Filling: Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then soured cream. Mix well.

Roll reserved dough out on a floured surface. Cut circles out of dough, using a pastry cutter or a drinking glass. Place a spoonful of potato or sauerkraut filling in the centre of each circle and fold over, pinching edges together to seal. Bring a large saucepan of lightly salted water to the boil; drop pierogi in boiling water and cook for 4 to 5 minutes or until they float.