To make stiff dough, combine flour, egg, 2 tbsp of melted lard, salt and ½ cup of water, knead well. Wrap the dough in wet cloth and set aside for 1 hour.

Chop onion finely, sautee in melted fat until golden, add sauerkraut (shred it if it is too coarse). Staw the mix with the lid covered, until soft. Season with salt and pepper.

On a working surface roll the dough out in a thin layer, cut out 2 inch circles, wet the edges of the circles with water. Pot the sauerkraut stuffing in the center of each circle and press the edges stiffly.

In a large pan bring enough amount of water to boil, add salt and plunge vareniks, cook for 5-6 minutes, until the emerge on the surface.

Cut bacon finely, sautee, add chopped onion and fry for several minutes. Take the vareniks off the water with a skimmer and put them on a platter, pour with sautéed bacon and onion, sprinkle with chopped spring onion.