Vegan Pierogi with Potato and Onion Filling

Ingredients

• 3 cups All-purpose flour
• 1 cup Warm water
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 1.5 pounds Potatoes
• 2 medium Onion
• 3 tablespoons Vegetable oil
• 0.25 teaspoon Black pepper

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 0.5 teaspoon of salt. Add the 1 cup of warm water and the 2 tablespoons of olive oil. Mix with your hands or a spoon until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 5-7 minutes, or until it feels 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, prepare the filling. Peel and cut the 1.5 pounds of potatoes into roughly 1-inch chunks. Place the potato chunks in a medium pot and cover 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 in a colander.
3. 3While the potatoes are boiling, finely chop the 2 medium onions. Heat the 3 tablespoons of vegetable oil in a 10-inch skillet over medium heat (around 325°F / 160°C). Add the chopped onions and cook, stirring occasionally, for 10-15 minutes, or until they are soft and golden brown. Be careful not to burn them.
4. 4Return the drained potatoes to the empty pot. Mash the potatoes until smooth using a potato masher or a fork. Add the golden brown sautéed onions to the mashed potatoes. Season the filling with the 0.25 teaspoon of black pepper. Stir everything together until well combined. Set aside.
5. 5Lightly dust a clean work surface with a little extra flour from your measured 3 cups. Take the rested dough and roll it out thinly, about 1/8-inch thick. Use a 3-inch round cutter or the rim of a glass to cut out circles of dough.
6. 6Place about 1 tablespoon of the potato and onion filling in the center of each dough circle. Moisten the edge of one half of the circle with a little water using your fingertip. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, ensuring no filling can escape. You can crimp the edges with a fork for extra security.
7. 7Bring a large, heavy-bottomed pot filled with water to a rolling boil over high heat. Add a pinch of salt to the boiling water. Carefully add 5-7 pierogi to the pot, making sure not to overcrowd it. Cook for 3-4 minutes, or until the pierogi float to the surface and the dough looks slightly translucent and tender.
8. 8Use a slotted spoon to carefully remove the cooked pierogi from the boiling water, allowing excess water to drain off. Place the drained pierogi on a plate. Repeat with the remaining pierogi, cooking them in batches. Serve immediately with extra sautéed onions or your preferred vegan topping.

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