Petaheh, Baba-Style

NOTE***The more you rinse/soak the sauerkraut, the less pungent the taste will be.***
For Filling: Saute onion in oil over medium heat until golden. Rinse, drain & chop sauerkraut. Add to skillet; add sea salt, pepper & a pinch of sweet paprika. Cook until golden. Set aside to cool.
For Dough: In large bowl, combine flour & sea salt. Make a well in the centre.
In measuring cup, beat together egg replacer, water and soy milk; add oil. Stir until thoroughly emulsified.
Slowly add wet ingredients to dry ingredients, stirring until a soft, but not sticky, dough forms. Dough should be tough to roll, but if it is too dry, add 1tbsp of water at a time until the right consistency is achieved.
Turn out onto lightly floured surface and knead about a dozen times, or until smooth. Halve dough and put it back in the bowl. Cover with a towel, and let sit for 20 mins.
Divide each half into three and roll out, on floured surface, to a thickness of approx. 1.5 min. Cut into rounds (a glass works well for this).
Loosely roll the rounds out in all directions to thin the dough, and then roll in one direction to elongate the round into an oval shape. Be careful not to make the dough so thin that it rips!
Moisten an edge of each oval with water (to seal), and put some filling on one side. Pull the other side over, and press the dry edge to the wet one to seal the dumpling. Crimp edges (of desired). Do not use a fork to close the petaheh, they will rip or explode during cooking.
Place between 2 damp towels to keep moist.
In large pot of salted boiling water, cook petaheh until they float up to the top. Be sure that the pot you are using is big enough to allow all of the dumplings enough space to float to the top, or just cook them in batches. Stir gently to prevent sticking.
Brown petaheh in skillet with wilted leafy green.
Serve hot.