Note: You can fry your onions and bacon ahead of time.
I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
Add the sour cream to the sauerkraut, season with salt and pepper.
Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
Chill in the fridge until cold and then fill the perogies.
FOR THE PEROGIES
Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.