Polish Dumplings with Sauerkraut and Mushroom Filling

For the dough: In a large bowl, combine flour, salt, eggs, oil, and 60 ml (approximately 1/2 cup) of water. Combine to a smooth dough. Cover dough and let rest 20 minutes.

For the filling: Heat bacon and butter in a pan. Peel onion, cut into small cubes and add. Add well drained sauerkraut to bacon and onion mixture and mix together well. Add spices and white wine and let simmer about 10 minutes, then remove from heat and set aside. Trim mushrooms and chop. In another pan, heat butter and fry mushrooms lightly, season with salt and add thyme leaves. Take sauerkraut, without liquid, from the pan and mix with mushrooms in a bowl. Roll out dough thinly on a floured surface. Cut out circles with a glass about 7-8 cm (approximately 3 inches) in diameter. Brush edges with a little egg white. Bring a large pot of salted water to boil. Into the center of each circle, place a heaping teaspoon of filling, then fold dough into crescents and press edges carefully. Take care that the filling does not come out the edges. Cook dumplings in plenty of boiling salted water. Stir gently and when they float to the surface, continue to boil for another 2-3 minutes.