Pierogi with Dairy-Free Mushroom Filling

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1 lb Mixed Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 0.25 cup Fresh Parsley
• 2 tbsp Dairy-Free Butter
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Prepare the dough: In a large bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
2. 2Prepare the filling: Finely chop the mushrooms, onion, garlic, and parsley.
3. 3In a large skillet, melt the dairy-free butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and are tender, about 10 minutes. Season with salt and pepper. Stir in the parsley and remove from heat.
4. 4Assemble the pierogi: Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter or glass to cut out circles.
5. 5Place a spoonful of the mushroom filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal. You can also use a fork to crimp the edges.
6. 6Cook the pierogi: Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, a few at a time. Cook for 3-5 minutes, or until they float to the surface and are cooked through.
7. 7Remove the pierogi with a slotted spoon and drain well.
8. 8Serve immediately with dairy-free sour cream or melted dairy-free butter.

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