Ingredients
For the Dough:
- 250 g (8.8 oz) plain flour
- ½ tsp salt
- 1 tbsp vegetable oil (plus extra for brushing)
- 110 ml (3.7 fl oz) warm water
For the Filling:
- 1 onion, finely diced
- 200 g (7.1 oz) mushrooms, finely diced
- 3 garlic cloves, peeled and finely diced
- 200 g (7.1 oz) sauerkraut, drained and roughly chopped
- 1 large sprig fresh thyme (leaves picked)
- ½ tsp caraway seeds
- Salt and pepper to taste
To Serve (Optional):
- Vegan margarine or butter
- Vegan crème fraîche
- Chopped chives or parsley
Instructions:
Prepare the Dough:
In a large bowl, combine the flour and salt. Add the vegetable oil and warm water. Mix until a soft dough forms.
Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.Make the Filling:
Heat a drizzle of vegetable oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Add the mushrooms and garlic, cooking for 5 minutes until the mushrooms release their liquid.
Stir in the sauerkraut, thyme, and caraway seeds. Cook for another 3 minutes. Season with salt and pepper to taste. Let the filling cool completely.Roll Out the Dough:
Roll the dough out to about ⅛ inch thickness on a floured surface. Use a 3-inch round cutter to cut out circles.Assemble the Pierogi:
Place a teaspoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape.
Press the edges tightly to seal, using a fork for extra security if desired.Cook the Pierogi:
Bring a large pot of salted water to a gentle boil. Add the pierogi in batches and cook for 3-4 minutes, or until they float to the surface.
Remove with a slotted spoon and transfer to a plate.Optional Pan-Fry:
Heat vegan margarine or butter in a skillet over medium heat. Fry the boiled pierogi for 2-3 minutes per side until golden.Serve:
Top the pierogi with vegan crème fraîche and chopped chives or parsley. Serve warm and enjoy!
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