Potato Pierogi with Caramelized Onions

1. Make the dough. Combine the flour and salt in a bowl and then add the warm water and 1/4 cup melted butter. Stir with a wooden spoon to form a dough and then transfer to a lightly floured surface. Knead for about 5 minutes until the dough is soft and smooth, adding a little more flour if it is sticky. Grease a bowl with the remaining 1 teaspoon vegan butter and place the dough in the bowl, cover with a damp cloth, and set aside for 60 minutes.
2. Meanwhile, bring a medium pot of salted water to a boil and add the chopped potatoes. Boil for 10-12 minutes, until fork tender. Drain and return the potatoes to the pot.
3. Mash the potatoes with a fork or potato masher and then add the oat milk, vegan butter, sour cream (if using), nutritional yeast, minced garlic, salt, and pepper, and mash and stir until you have a smooth and creamy mashed potato mixture. Set aside to cool.
4. Make the caramelized onions. Heat a pan over low-medium heat and melt the butter. Add in the thinly sliced onions and stir to coat them in butter. Perfectly caramelized onions take time, about 15-20 minutes, so be patient and stir every few minutes until they are very soft and cooked. Once they are nearly done, add the brown sugar and stir, let them cook for another 2-3 minutes, and set aside.
5. Bring a large pot of water to a boil while you prepare the pierogis.
6. Once the dough has rested, divide it in half and place one half on a lightly floured surface. Roll it thin to about 1/8 of an inch and use a 3” round cutter or rim of a glass to cut out circles of the dough. Place the circles on a baking sheet. Gently re-roll the remaining dough as needed until all of it is used up, and then repeat with the other half. You should get about 24 circles in total.
7. One by one, pick up each circle of dough and place 1 tablespoon of filling in the centre. Fold the dough in half over the filling and pinch the edges to seal the pierogi. You can apply a bit of water to the inside of the seal if you are having trouble getting them to stay sealed. Place back on the baking sheet.
8. By now, the pot of water should be boiling. Working in batches of about 6-8, boil the pierogis for 3-5 minutes, or until they float to the surface. Remove each pierogi with a slotted spoon, set on a tray or plate, and keep going until all of the pierogis are boiled.
9. Heat a large skillet or frying pan over medium heat. If you can fit all of the pierogis, heat 2 tablespoons of vegan butter and 2 tablespoons of oil and if you have to do it in 2 batches, heat 1 tablespoon of vegan butter and 1 tablespoon of oil at a time. Add the pierogis and fry for 2-3 minutes per side, until golden and crispy to your liking.
10. Serve hot with the caramelized onions on top. Additionally, serve with sauerkraut, vegan sour cream, and chives for the ultimate pierogi experience!

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