Cabbage and Mushroom Pierogi (Dairy-Free)

Instructions

1. 1In a large bowl, combine the flour and salt. Add the vegetable oil and boiling water. Mix until a dough forms.
2. 2Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Cover and let rest for 30 minutes.
3. 3Shred the cabbage and chop the mushrooms. Dice the onion.
4. 4Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.
5. 5Add the cabbage and mushrooms to the skillet and cook until softened, about 15 minutes. Add the vegetable broth, salt, and pepper.
6. 6Roll out the dough to about 0.3175 cm thickness. Use a cookie cutter or glass to cut out circles.
7. 7Place a spoonful of the cabbage and mushroom filling in the center of each circle. Fold the dough over the filling and crimp the edges to seal.
8. 8Bring a large pot of salted water to a boil. Drop the pierogi into the boiling water and cook for 3-5 minutes, or until they float to the surface.
9. 9Remove the pierogi from the water and serve warm.

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