Vegan Potato Pierogi

• Dough
• 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)
• Filling
• 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

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.

dough, allpurpose flour, salt, sunflower oil, water, filling, gold potatoes, canola oil, onion, pepper, salt

Taken from www.food.com/recipe/vegan-potato-pierogi-485499 (may not work)