Vegan Potato and Onion Pierogi recipe

A traditional polish staple of Pierogi vegan. Ingredients Dough 3 cups all purpose flour 1/2 tsp salt 1/4 cup melted vegan butter 1 cup water Filling avocado oil (or other oil such as olive oil) 2 medium onions 3-4 red potatoes diced (or 1 large russet) 1/4 cup plant based milk (unsweetened) 2 Tbsp nutritional yeast 2 tsp minced garlic salt and pepper to taste Start by mixing flour and salt in a bowl. Add in melted butter and water and mix by hand until flour is absorbed. Sprinkle counter with flour and knead dough 5-6 minutes. Set aside in a lightly oil bowl for 1 hour. While dough is resting, heat pan and add in oil and onions. Slowly cook for approx 30 minutes to caramelize onions. While onions are cooking, boil water and cook potatoes (I cooked potatoes in microwave since I only have 1 burner on the bus) Drain potatoes and place in large bowl. Combine remaining ingredients and mix. Mixture should be slightly thicker then traditional mashed potatoes. Fill a large pot 1/2 - 3/4 with water and bring to boil. Split dough into 2 pieces and roll out. Cut out circles and add a small spoonful of mixture to center. Use finger to wet around edge of dough and fold over. Use fork to seal dough. Carefully drop in pierogi one at a time. Do not add in too many, they will stick together when cooking. Boil until they float and dough is cooked. Remove form boiling water and place on a cookie sheet lined with a kitchen towel to absorb water. In a pan melt vegan butter and saute up onions, sweet peppers, and mushrooms (optional). When veggies are almost done, add in pierogi and brown on each side. Salt and pepper to taste. Remove from pan and serve.