Vegan Potato Pierogi

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 3 cups all-purpose flour, plus a little extra for rolling
• 1/2 teaspoon salt
• 1/4 cup sunflower oil
• 1 cup water (reserved from cooked potatoes)
• 1 1/2 lbs yukon gold potatoes
• 1/4 cup canola oil
• 1 small onion, finely chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Recipe

• 1 filling -
• 2 peel and cut potatoes into small pieces. cover with water and cook until easily pierced with a fork. drain (reserving 1 cup water for dough) and mash well. i use a potato rice.
• 3 meanwhile sautee onion in oil for about 7 minutes over meadium heat. once onions are done, combine salt pepper, potatoes and onions and mix well. you can add a bit of well drained sauerkraut if you would like.
• 4 to make dough:.
• 5 combine flour, salt, oil and reserved water in large bowl, and mix until dough forms a ball. if dough is dry, add more water, 1 tablespoon at a time, until moist. if dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
• 6 put it all together!
• 7 roll the pierogi dough on a floured board or countertop until 1/8" thick. cut circles of dough with a cookie cutter or drinking glass. place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. press the edges together with the tines of a fork.
• 8 boil the perogies a few at a time in a large pot of water. they are done when they float to the top (about 8-10 minutes). rinse in cool water and let dry.
• 9 if you want to pan fry them, can a "healthy" pat of vegan butter to a pan, wait for it to melt and them fry on each side until golden.