Olha's Ukrainian Varenyky (Perogies)

To prepare the dough, mix flour and salt in a large bowl. Create a well in the center and add softened butter and evaporated milk. Stir until the liquid is absorbed. Add water as needed and knead the dough until it holds together. Place the dough in a greased bowl, turn to coat, and let it rest for 30 minutes.

For the potato filling, add potatoes to a saucepan and cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet over medium heat. Saute onions until softened, then mix into the potatoes along with cheese. Season with salt and pepper to taste.

For the sauerkraut and cabbage filling, combine drained sauerkraut in a large saucepan. Saute 2 onions in 1/2 cup butter over medium heat until soft, about 5 minutes. Add the onions to the sauerkraut along with cabbage and a chicken bouillon cube. Simmer over low heat until the liquid evaporates. Season with pepper, then remove from heat. Let the mixture cool, then process it using a grinder or food processor.

Turn the dough onto a floured surface and roll it out to 1/8 inch thickness. Cut into 3-inch rounds. Place 1 tablespoon of filling on one half of each circle. Fold the other side over, pressing the edges to seal. Arrange the dumplings on a floured tray and cover to keep them from drying out.

Boil a large pot of water. Drop in about 10 dumplings at a time, cooking for 3-5 minutes. Remove the dumplings with a slotted spoon and place in a colander to drain. Arrange the cooked dumplings on an oiled dish and toss to coat lightly, preventing them from sticking. Serve with fried onions and sour cream. Cooled dumplings can also be fried in oil and butter for a crispy finish.