Pierogi with Potato and Vegan Cheese Filling

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 0.5 tsp Salt
• 2 lb Potatoes
• 1 cup Vegan Cheddar Cheese
• 1 medium Onion
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 4 tbsp Vegan Butter

Instructions

1. 1Combine the 3 cups of All-Purpose Flour and 0.5 tsp Salt in a large mixing bowl. Gradually add the 1 cup of Warm Water, mixing with your hands until a shaggy dough forms, then transfer to a clean work surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rest at room temperature for 30 minutes to allow the gluten to relax.
2. 2Peel the 2 lb Potatoes and cut them into 1-inch cubes. Place the potato cubes in a large pot, cover with cold water by at least 1 inch, and bring to a boil over high heat (around 212°F / 100°C). Reduce heat to medium and simmer for 15 to 20 minutes until the potatoes are easily pierced with a fork and very tender, then drain thoroughly and mash them in the pot until smooth.
3. 3Peel and finely dice the 1 medium Onion. Heat the 2 tbsp Olive Oil in a 10-inch skillet over medium heat (around 325°F / 160°C) and sauté the diced onion for 8 to 10 minutes, stirring occasionally, until softened and lightly golden brown. Transfer the sautéed onion to the mashed potatoes, then add the 1 cup Vegan Cheddar Cheese, 0.5 tsp Salt, and 0.25 tsp Black Pepper, stirring vigorously until well combined and the cheese is melted.
4. 4Lightly dust a clean work surface with a small amount of the 3 cups of All-Purpose Flour. Roll out the rested dough using a rolling pin until it is about 1/8 inch (3 mm) thick. Use a 2.5-inch (6 cm) round cookie cutter or glass to cut out circles, gathering and re-rolling scraps as needed. Place about 1 tablespoon of the potato filling in the center of each circle, fold the dough in half to form a half-moon, and firmly press and crimp the edges with a fork to seal completely.
5. 5Fill a large heavy-bottomed pot with at least 6 quarts (6 liters) of water and bring it to a rolling boil over high heat (around 212°F / 100°C). Carefully place 6-8 pierogi into the boiling water at a time, ensuring not to overcrowd the pot, and cook for 3 to 5 minutes, or until they float to the surface and the dough appears cooked through. Using a slotted spoon, remove the cooked pierogi and place them on a plate or baking sheet to drain, repeating with remaining pierogi in batches.
6. 6In a 12-inch skillet, melt 2 tbsp of the 4 tbsp Vegan Butter over medium heat (around 325°F / 160°C). Add half of the boiled pierogi to the skillet and sauté for 3 to 4 minutes per side, turning once, until lightly golden brown and slightly crispy. Remove the sautéed pierogi, add the remaining 2 tbsp of Vegan Butter, and repeat the sautéing process with the second batch. Serve the hot, pan-fried pierogi immediately.

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