Make the dough:

1. Mix together flour and salt in a large bowl or stand mixer.

2. Add the water and oil to a small saucepan over medium-high heat.  Heat until the water moves and steams but is not boiling. Temp should be around 176-194F. 

3. Pour the water and oil into the bowl with flour.  Mix with a wooden spoon until roughly combined. 

4. Remove the dough from the bowl and kneed by hand for about 5 minutes.  If using a stand mixer use the hook attachment alternatively uses a food processor fitted with the dough blade. If the dough forms a ball and is smooth but still tough it means it hasn’t been kneaded enough.

5. The dough should be smooth, shiny, soft and elastic. It shouldn’t stick to your hands. If the dough is too wet add flour or a tsp at a time until smooth.  If it’s too dry add water a tsp at a time.

6. Wrap the dough in plastic wrap or reusable wax wrap so it doesn’t dry out. Let rest for 30 minutes before handling. 

Rolling out, stuffing and shaping the pierogi:

1. Mix together mashed potato, nutritional yeast, salt and pepper.

2. Divide the dough into 4 parts and lightly flour a work surface. Roll out the first piece of dough to a thickness of approximately 2mm. If the dough is stiff set it aside for 5-10 minutes to rest and try again.

3. Using a biscut or round cookie cutter (a cup will work) to cut out rounds.  Place 1 tsp of filling in the center of each round of dough.

4. Fold the dough over the filling to create a half-moon shape.  Using your fingers or a fork press together the edges, sealing and crimping. Do not leave any open gaps or the filling may out during cooking.  If the edges aren’t sealing dip your finger in water and use it to make a seal. You could also use a dumpling press for this part.

5. Place pierogies on a parchment-lined baking tray or a lightly floured surface.  Cover loosely with a kitchen towel so they don’t dry out

6. Gather any dough scraps, cover with plastic wrap and set aside.  Continue rolling out and stuffing the other segments of dough.

Cooking the pierogi:

1. Fill a large pot with water and 1-2 tsp of salt.  Bring to a rolling boil. Cook the perogy in batches (about 10-12 at a time). Be careful not to overcrowd the pot or the pierogis might stick together. 

2. Cooking time depends on the thickness of the dough.  When the pierogi begins to float cook for and additional 2 minutes.  

3. Heat a frying pan over medium heat. Add 2 tbsp of non-dairy butter and ¼ cup of diced white onion (optional) When the pierogi is finished cooking remove with a slotted spoon and drain well.  

4. Add pierogi to the hot frying pan with the vegan butter and onion (if using).  Fry until pierogi is a golden brown and onions are translucent.

5. Remove from heat and transfer to a serving plate.  Serve with cashew sour cream and coconut bacon bits.