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I am enclosing my modified recipe!


RECIPE:
Dough

All purpose flour( I put 5 cups in my bowl, but use more - less
Cold water( I added 2.5 cups into flour, however can be more , or less)

Filling
15 medium boiled potatoes
Vegan sour cream ( I used kitehill brand, but you can use one of your convenience)
1 medium onion
1/2 cup of crispy beets
2 tbsp. of olive oil
1 tbsp. of nutritional yeast
Salt
Pepper
Garlic powder( optional)

DIRECTIONS:
Boil potatoes and mash them. Add sour cream, nutritional yeast, salt, pepper, and garlic into potatoes. Saute onions in an olive oil and add crispy beets in it when onion is golden and soft. Put 1/2 of it in already prepared filling and save another half to top boiled pierogi with it.Meanwhile, in a larger pot boil water for cooking pierogi.
Combine flour with water and work it with your hands until soft and smooth. Add more of water if dough is too hard, and add more of flour if dough is too soft.
When dough is ready, cut it into 4 parts and from each part create a log(s). Cut each log into a small pieces. Use a roller to make a circle from each piece and place a filling in a center of each of it. Fold it over and bring its edges together to seal.Arrange pierogi in a row on a parchment paper, or kneading board sprinkled with flour. Make sure pierogi are not to close to each another in order not to get stuck to each other.
Place about 15 pierogi-one by one into boiling water and stir them backwards not to break them. Boil pierogi until they come up to the top of the water, take them out one by one with a slotted spoon and put them in a strainer to drain water. Put pierogi on a larger plate making sure they are not stuck to each another. Top them with onions.
You can fry, or freeze your pierogi .
Enjoy.

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