Yes, I know that the recipe calls for wheat flour. You can use all unbleached white all purpose flour, semolina flour or part all purpose white or semolina with whole wheat bread flour. Pasta, perogies and noodles is a much better way to take flour because it is boiled. Much better than taking flour in bread which is baked.
2 cups flour
1 teaspoon sea salt
1 cup cold water (or so)
chopped sauerkraut (store bought is fine, Karthein's is the best)
Combine the flour and sea salt in a bowl. Add the water and stir with a wooden spoon until a dough is formed. Turn the dough onto a lightly floured surface like the kitchen counter and knead for about 20 minutes (the secret to good pasta dough is elbow grease).
When the dough is silky and attains the consistency of your earlobe, leave it to rest covered with a clean kitchen towel for about 30 minutes.
Roll the dough out on the floured surface to about 1/4 inch thickness and cut 2" rounds with a glass or cup or cookie cutter. If you are using a pasta maker, go to the second last notch so that they are not paper thin.
Boil the pierogies in a large pot of water, a few at a time. Pierogies with heavy fillings like cheese and potato normally fall to the bottom of the pot and they are cooked when they rise to the top of the boiling water after about 8-10 minutes. My pierogies didn't sink, so I cooked them for just a couple of minutes.
NOTE: If you aren't using the pierogies right away, they can be refrigerated for a few days. Place them in plastic wrap so they won't dry out.
Mushroom & Swiss Chard Condiment
1 onion, sliced in half moons
1 minced clove of garlic
1 cup of washed and thinly sliced mushrooms
1 bunch of organic swiss chard, thinly sliced
1 handful of minced parsley
pinch of sea salt
Blanch the swiss chard quickly. In and out of boiling water. Set aside in a colander.
Heat the olive oil in a cast iron frying pan. Add the minced garlic and onion and saute on high until the onion starts to wilt. Add the mushrooms being careful not to crowd them and stir until the mushrooms are golden brown. Add the swiss chard. Add the boiled pierogies and pan fry. Season with salt and pepper.
BTW: This recipe is very versatile: you can easily make the sauce into the filling by chopping everything finely and pan fry the boiled pierogies with garlic and olive oil and top with the sauerkraut!