Vegan Perogies

Directions

• MAKE THE DOUGH: Combine the water and the vegetable oil in a large bowl and whisk together.
• Add 4 cups (IL) of the flour along with the salt and mix together with a wooden spoon. Turn the dough out onto a well-floured work surface and knead, gradually adding up to 1 cup (250 mL) more flour, to make a firm dough that is not sticky.
• Place the ball of dough in a medium, lightly greased bowl (use olive oil or vegan butter), cover with a damp kitchen towel, and let rest for 30 minutes.
• MEANWHILE, MAKE THE FILLING: In a small frying pan, heat 2 tablespoons (30mL) of the vegan butter over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and soft, about 20 minutes. Remove from the heat and set aside.
• Meanwhile, bring 2 large pots of water to a boil. In one pot, boil the potatoes until very soft, about 15 minutes. Drain the potatoes in a colander and return them to the pot. Add the remaining 2 tablespoons (30mL) vegan butter and salt and mash the potatoes until they are smooth. Stir in the cooked onions, nutritional yeast, and pepper to taste. Add more salt if needed.
• Once the dough has rested, divide it in half. On a lightly floured surface and using a lightly floured rolling pin, roll out one piece of dough until it is about 1/8 inch (3mm) thick. Cut out circles using a 2 to 2 1/2 inch (5 to 6 cm) cookie cutter, or simply cut the dough into circles or squares using a sharp knife. (There’s less waste if you use a knife. You can reroll the dough scraps, but it gets tough.)
• Place a piece of the cut-out dough in your hand and put 1 teaspoon (5mL) of the filling in the centre of the dough. Fold the dough over the filling to create a pocket and carefully pinch the edges of the dough together with your fingers to seal. Repeat with the remaining dough, setting the finished perogies on a kitchen towel or baking sheet lined with parchment paper. (You can freeze the perogies on a cookie sheet and then store them in a resealable plastic bag in the freezer for up to 2 months. You can cook them straight from the freezer.)
• Working in batches so you don’t overcrowd the perogies, gently drop the perogies into the second pot of boiling water and boil for 5 to 7 minutes; the perogies will float to the surface when cooked. Remove them with a slotted spoon, place in a large, oiled bowl, and repeat until all the perogies are cooked.
• WHILE THE PEROGIES ARE COOKING, PREPARE THE ONIONS FOR TOPPING: Melt the vegan butter in a small frying pan over medium-low heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 20 minutes.
• Transfer the cooked perogies to a serving bowl and toss them with the onion mixture, or lightly fry them in a nonstick pan with a bit of olive oil or vegan butter. Serve hot with sour cream or vegan sour cream.