Vegan Sauerkraut and Potato Pierogi

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Water
• 1/2 tsp Salt
• about 450 g Potatoes (russet)
• 1 cup Sauerkraut
• 1/2 cup Onion
• 2 tbsp Olive Oil
• 1/2 cup Vegan Sour Cream

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

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 3/4 cup Water, and 1/2 tsp Salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until a smooth dough forms. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
2. 2While the dough rests, place the about 450 g Potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and mash them until smooth.
3. 3In a 25.4 cm skillet, heat the 2 tbsp Olive Oil over medium heat (176.7°C / 175°C). Add the 1/2 cup Onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the 1 cup Sauerkraut and cook for 5 minutes more, stirring occasionally.
4. 4Add the cooked sauerkraut and onion mixture to the mashed potatoes. Stir to combine thoroughly. Season with salt and pepper to taste.
5. 5On a lightly floured surface, roll out the rested dough to about 0.3175 cm thickness. Use a 7.62 cm round cookie cutter or the rim of a glass to cut out circles from the dough.
6. 6Place about 1 tablespoon of the potato and sauerkraut 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 your fingers to ensure they are completely closed.
7. 7Bring a large heavy-bottomed pot filled with salted water to a rolling boil over high heat. Carefully add the pierogi, in batches if necessary to avoid overcrowding, and cook for 3-5 minutes, or until they float to the surface. Remove the cooked pierogi with a slotted spoon and set aside.
8. 8Wipe out the 25.4 cm skillet and heat 1-2 tablespoons of olive oil (or more as needed) over medium heat (176.7°C / 175°C). Carefully place the boiled pierogi in the hot skillet in a single layer and fry for 3-5 minutes per side, until golden brown and slightly crispy. Repeat with remaining pierogi.
9. 9Serve the golden-brown pierogi immediately with a dollop of the 1/2 cup Vegan Sour Cream.

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