Vegan Pierogi with Caramelized Onions and Mushrooms

Ingredients

• 3 cups All-purpose flour
• 1 cup Warm water
• 1 tsp Salt
• about 910 g Potatoes
• 2 large Onions
• about 450 g Mushrooms
• 3 tbsp Olive oil
• 2 cloves Garlic
• 1/2 tsp Black pepper
• 2 tbsp Vegan Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour with the 1 tsp of salt. Gradually add the 1 cup of warm water while mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
2. 2While the dough rests, place the about 910 g of potatoes in a large heavy-bottomed pot and cover them with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until very smooth, ensuring there are no lumps.
3. 3While the potatoes are boiling, thinly slice the 2 large onions. Melt the 2 tbsp of vegan butter in a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the sliced onions and cook, stirring occasionally, for 20-30 minutes, until they are deeply golden brown and caramelized. Remove the caramelized onions from the skillet and set aside.
4. 4Wipe out the 25.4 cm skillet and add the 3 tbsp of olive oil. Heat over medium-high heat (190.6°C / 190°C). Add the about 450 g of mushrooms, which should be wiped clean and sliced. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are lightly browned. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant. Remove from heat.
5. 5In a medium bowl, combine the mashed potatoes, the caramelized onions, and the sautéed mushrooms with garlic. Add the 1/2 tsp of black pepper and stir to combine. Taste and add a pinch of salt if needed (the salt in the dough and from the onions may be sufficient).
6. 6Lightly flour your work surface. Divide the rested dough into two equal portions. Roll out one portion of the dough very thinly, about 0.1588 cm thick. Using a 7.62 cm round cutter, cut out as many circles as possible. Place about 1 tablespoon of the potato mixture in the center of each dough circle.
7. 7Moisten the edge of one half of the dough circle with a fingertip dipped in water. Fold the dough circle in half over the filling, pressing the edges firmly to seal and create a half-moon shape. Crimp the edges with your fingers or a fork to ensure they are well sealed. Repeat with the remaining dough and filling.
8. 8Bring a large heavy-bottomed pot of salted water to a rolling boil over high heat. Carefully add the pierogi, a few at a time, to avoid overcrowding the pot. Cook for 3-5 minutes, or until the pierogi float to the surface and the dough appears cooked through. Use a slotted spoon to remove the cooked pierogi from the water.
9. 9Serve the pierogi immediately. You can optionally drizzle them with a little of the remaining 3 tbsp of olive oil or top with extra caramelized onions if desired.

Substitutions

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