Vegan Pierogi with Mushroom and Sauerkraut Filling

Ingredients

• 3 cups All-purpose flour
• 1 cup Warm water
• 1 teaspoon Salt
• about 28.4 g Dried porcini mushrooms
• 1 cup Vegetable broth
• 2 cups Sauerkraut, drained
• 1 large Onion, finely chopped
• 2 tablespoons Vegan butter
• 1 cup Cashews, raw
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic powder

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

Instructions

1. 1Combine the 3 cups of all-purpose flour, 1 cup of warm water, and 1 teaspoon of salt in a large bowl. Knead the mixture for 5-7 minutes until a smooth and elastic dough forms. Cover the bowl with a clean cloth and let the dough rest at room temperature for 30 minutes to allow the gluten to relax.
2. 2While the dough rests, place the about 28.4 g of dried porcini mushrooms in a small bowl and pour the 1 cup of vegetable broth over them; let them soak for at least 20 minutes until softened. Finely chop the 1 large onion.
3. 3In a 25.4 cm skillet, melt the 2 tablespoons of vegan butter over medium heat (148.9-162.8°C / 150-160°C). Add the finely chopped 1 large onion and sauté for 5-7 minutes until it is softened and translucent. Remove the rehydrated about 28.4 g of porcini mushrooms from the broth and finely chop them.
4. 4Add the well-drained 2 cups of sauerkraut and the finely chopped about 28.4 g of rehydrated porcini mushrooms to the skillet with the onion. Cook for 8-10 minutes over medium heat, stirring occasionally, until the flavors have melded and any remaining liquid has evaporated. Remove the filling from heat and let it cool slightly.
5. 5In a blender, combine the 1 cup of raw cashews, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1 teaspoon of garlic powder. Blend on high speed until the mixture forms a thick, smooth paste.
6. 6On a clean, dry surface, roll out the rested dough to about 0.3175 cm (0.3 cm) thickness. Use a 7.62 cm (7.5 cm) round cutter or the rim of a glass to cut out circles. Place about 1 tablespoon of the cooled mushroom-sauerkraut filling in the center of each dough circle, then fold the dough over to create a half-moon shape and press the edges firmly together to seal. Crimp the sealed edges with a fork to ensure they are tightly closed.
7. 7Bring a large heavy-bottomed pot (at least 6-quart / 5700 ml capacity) of water to a rolling boil over high heat (100°C / 100°C). Carefully drop 6-8 pierogi into the boiling water, ensuring not to overcrowd the pot, and cook for 5-7 minutes until they float to the surface and the dough appears cooked through and slightly puffed. Use a slotted spoon to remove the cooked pierogi and serve immediately with the cashew sauce.

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