Pierogi (Potato And Mushroom Sauerkraut)

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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 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, plus a little extra for sprinkling

3/4 teaspoon salt


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