Potato Pierogi

copied from the Postpunk kitchen forum - a posting from 2005!

Dough:
3 c. flour
egg replacer equivalent to 1 egg
1/2 to 3/4 c. warm water
2 T. vegan sour cream

Potato filling:
2 lbs. potatoes
1 lb. onions
1 T. sour cream
2 t. salt
fresh ground pepper to taste

Make the filling:
Peel and cut the potatoes, and boil in salted water until tender. In a food processor or blender, mince and partially puree the onion. Drain the potatoes, transfer to a large bowl, and mash. Add the onion, sour cream, salt and pepper to the mashed potatoes and combine well. Let cool.

Make the dough:
In a large bowl, (or mixer), combine the flour, salt, egg replacer, water, and sour cream, and knead into a soft dough. Divide the dough in half, forming two dough balls.

Make the pierogi:
Roll each ball of dough, one at a time, on a floured surface to about 1/16 of an inch thickness (pretty thin, but still workable). Using a round cookie cutter or similar device, cut rounds of dough (about 3 inches in diameter), and remove extraneous dough from your work surface (you'll use up this dough later, re-rolling it to make more pierogi).

Put a large pot of water on to boil while completing the next steps.

Spoon about a teaspoon of the filling into the middle of each dough round. Moisten the edge of one-half of each dough circle, and fold and stretch the other half over the filling, meeting the other, moistened edge; press the edges together well to seal the pierogi (you can use your fingers, a fork, whatever works).

Add salt to your pot of boiling water and gently drop several pierogi into the pot. Allow pierogi to cook for about 8 minutes or so (pierogi will rise to the top). With a slotted spoon, remove pierogi, one at a time, and transfer to an oiled baking sheet to cool.

Melt some soy margarine and let cool a bit. Brush the pierogi with the melted margarine.

If pan-frying: pan-fry pierogi until lightly browned on both sides, Add some finely chopped onion to the pan and saute a bit longer. Serve with a side of vegan sour cream.

If baking: preheat oven to 300F. In a baking dish, place the pierogi in a single layer, sprinkle with breadcrumbs, cover and bake for 25-30 minutes. Top with sauteed onion before serving.