Pierogi with Potato and Onion Filling (Dairy-Free)

Ingredients

• 3 cups All-purpose flour
• 1 cup Warm water
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 2 lb Potatoes
• 2 medium Onion
• 1/4 cup Vegetable broth

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 1 tsp of salt. Add the 1 cup of warm water and the 2 tbsp of vegetable oil. Mix with your hands or a spoon until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 5 to 7 minutes, or until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
2. 2While the dough rests, peel and quarter the 2 lb of potatoes. Place them in a medium pot and cover with cold water. Bring to a boil over high heat (212°F / 100°C) and cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly. Return the drained potatoes to the pot and add the 1/4 cup of vegetable broth. Mash the potatoes with a potato masher or fork until they are smooth and creamy.
3. 3Finely chop the 2 medium onions. Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the chopped onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are soft and golden brown. Add the sautéed onions to the mashed potatoes. Stir to combine. Season the filling with salt to your preference.
4. 4Unwrap the rested dough. On a lightly floured surface, roll out the dough thinly, about 1/8-inch thick. Use a 3-inch round cookie cutter or the rim of a glass to cut out circles of dough. Gather the scraps, re-roll, and cut more circles until all the dough is used.
5. 5Place about 1 tablespoon of the potato and onion filling in the center of each dough circle. Moisten the edge of one half of the dough circle with a little water. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, ensuring no filling escapes. You can crimp the edges with a fork for extra security.
6. 6Bring a large heavy-bottomed pot filled with 4 quarts of water to a rolling boil over high heat (212°F / 100°C). Add 1 tablespoon of salt to the boiling water. Carefully add the pierogi to the boiling water in batches, making sure not to overcrowd the pot. Cook for 3 to 5 minutes, or until the pierogi float to the surface and the dough looks cooked through.
7. 7Use a slotted spoon to carefully remove the cooked pierogi from the boiling water. Serve immediately with your favorite dairy-free toppings, such as sautéed onions or a drizzle of vegetable oil.

Substitutions

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