Vegan Pierogi with Mushroom and Cabbage Filling

Ingredients

• 3 cups All-purpose flour
• 1 cup Warm water
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/2 cup Dried mushrooms
• 1 small head Cabbage
• 1 medium Onion
• 2 tablespoons Vegan butter
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 1/2 cup dried mushrooms in a heatproof bowl and cover with very hot water. Let them soak for 30 minutes. Once softened, drain the mushrooms well and finely chop them.
2. 2In a large bowl, combine the 3 cups all-purpose flour, 1 cup warm water, 2 tablespoons olive oil, and 1/2 teaspoon salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-8 minutes until the dough is smooth and elastic.
3. 3While the dough rests, prepare the filling. Finely shred the 1 small head of cabbage. Finely chop the 1 medium onion. In a 10-inch skillet, melt the 2 tablespoons vegan butter over medium heat (325°F / 163°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the chopped dried mushrooms and the shredded cabbage to the skillet with the onions. Cook for 15-20 minutes, stirring frequently, until the cabbage is tender and most of the liquid has evaporated. Season the filling with 1/4 teaspoon black pepper.
5. 5On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 3-inch round cutter or glass to cut out circles of dough. Gather the scraps, re-roll, and cut more circles until all dough is used.
6. 6Place about 1 tablespoon of the mushroom and cabbage filling in the center of each dough circle. Moisten the edge of one half of the circle with a little water, then fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or by pinching to ensure the filling stays inside.
7. 7Bring a large pot of salted water to a rolling boil over high heat (212°F / 100°C). Carefully add the pierogi to the boiling water, being careful not to overcrowd the pot; cook in batches if necessary. Boil for 5-7 minutes, or until the pierogi float to the surface and the dough looks cooked through. Remove the pierogi from the water with a slotted spoon.

Substitutions

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