Vegan Pierogi with Sauerkraut and Mushrooms

Ingredients

For 6 portions

• 🌾 500g flour
• 🥤 230ml tap water
• 🏺 7 Tbsp sunflower oil
• 🧂 1 Tsp salt
• 🥬 500g sauerkraut
• 🍄 400g mushrooms
• 🧅 3 medium onions
• 🌿 1 leaf bay leaf
• 🌿 0.5 Tsp black pepper

Method

1. Rinse the sauerkraut, squeeze it dry and chop it finely. Simmer with the bay leaf and a splash of water for 15 minutes, until tender and dry. Remove the bay leaf.
2. Finely chop the mushrooms and one onion. Fry in 2 tablespoons of the oil over a high heat for 10 minutes, until browned and dry. Mix with the sauerkraut and pepper, and cool.
3. For the dough, mix the flour and salt. Pour in the hot water and 2 tablespoons of the oil, stir, then knead for 6–8 minutes until smooth and soft. Cover and rest for 30 minutes.
4. Roll out a third of the dough at a time to about 2 mm thick and cut 7 cm rounds. Put a heaped teaspoon of filling on each, fold over and pinch the edges firmly to seal. Keep them on a floured tray, under a tea towel.
5. Cook in batches in a large pan of gently boiling salted water. When they float, simmer for 2 minutes more, then lift out with a slotted spoon.
6. Slice the remaining onions and fry in the remaining oil for 12 minutes until deep golden. Spoon over the pierogi to serve.