Vegan Polish Pierogi with Potato and Onion Filling

Ingredients

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

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 1 teaspoon of salt. Gradually add the 1 cup of warm water while mixing with your hands until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 5 to 7 minutes, or until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
2. 2While the dough rests, prepare the filling. Peel the 1.5 pounds of potatoes and cut them into 1-inch chunks. Place the potato chunks in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 15 to 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 smooth.
3. 3Peel and finely dice the 2 medium onions. Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 4 tablespoons of vegan butter to the skillet. Once melted, add the diced onions and cook, stirring occasionally, for 10 to 15 minutes, or until they are soft and golden brown. Add the sautéed onions to the mashed potatoes.
4. 4Season the potato and onion mixture with the 0.5 teaspoon of black pepper and add a pinch more salt if needed (you can taste a tiny bit to check). Mix everything together thoroughly until well combined.
5. 5Lightly dust a clean work surface with a little flour. Unwrap the rested dough and place it on the floured surface. Roll the dough out thinly, to about 1/8-inch thickness. Use a round cutter or the rim of a glass, about 3 inches in diameter, to cut out circles of dough. Gather the scraps, re-roll, and cut more circles until all the dough is used.
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 fingertip dipped in water. Fold the dough circle in half over the filling, creating 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. 7Fill a large, heavy-bottomed pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Carefully add the pierogi to the boiling water, being careful not to overcrowd the pot (cook in batches if necessary). Boil for 3 to 5 minutes, or until the pierogi float to the surface and appear cooked through. Use a slotted spoon to remove the pierogi from the water.
8. 8While the pierogi are boiling, you can prepare a garnish. In the same 10-inch skillet used for the onions, heat the 2 tablespoons of vegetable oil over medium heat (350°F / 175°C). If you have any leftover onion from step 3, you can add it here to re-sauté until golden brown, or simply heat the oil. Serve the boiled pierogi immediately, topped with the re-heated onions or just as they are.

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