Sauerkraut, Potato & Cheese Pierogi

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3 cups all-purpose flour, plus extra as needed

1 teaspoon salt

1 large egg

1/4 cup sour cream

3/4 cup water

1 pound potatoes (I prefer red-skinned, but russet or yukon golds are fine)

2 tablespoons sour cream

1/4 teaspoon salt

1 cup drained sauerkraut

2 cups shredded sharp cheddar cheese

3 tablespoons butter

1 small yellow onion, sliced thinly

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