Instructions: Filling: In skillet, heat oil over medium heat; cook onion, stirring for 5 minutes or until golden. Rinse, drain and chop sauerkraut. Add to skillet; cook for 15 minutes or until golden. Season with salt and pepper to taste. Set aside and let cool.

Dough: Meanwhile, in bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft, not sticky dough, adding more water, 1 tbsp. at a time, if necessary. Turn out onto lightly floured surface; knead 10 times or until smooth. Halve dough and cover with plastic wrap; let rest for 20 minutes.

Divide each half into three. Roll out each portion on lightly floured surface to 1/16" thickness. Using 3-inch round cookie cutter, cut into rounds.

Place 1 teaspoon filling on each round; moisten edge of one-half of dough water. Pinch edges to seal; crimp, if desired. Place on cloth; cover with damp towel to keep moist.

In large pot of boiling salted water, cook dumpling, in batches, for 1-1/2 to 2 minutes or until they float to top, stirring gently to prevent sticking. Remove to colander to drain.

Meanwhile, in skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 minutes, or until golden. In serving dish, toss dumpling gently with onions.

Makes 36 dumpling.

Description: "Spiritual values and cultural traditions make the gathering of Ukrainian families on Christmas Eve especially move. For this holy supper, the table holds twelve symbolic meatless dishes-including savory dumpling, or varenyky."

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