Need my perogie fix

I somehow escaped CT without any perogies, which is a travesty. So I made a batch yesterday for lunch and to put some in the freezer for a snowy afternoon. I did a quarter of Grandma's recipe (using a whole egg and a yolk for the dough) and ended up with 33 perogies and 1-2 cups of sauerkraut leftover (before any of my tasting!)

Notes: I think I need to add more liquid to the sauerkraut and fewer spices. It overwhelms the perogie and is out of balance with the noodle. I also need to use more butter when serving!