Mushroom Pierogi

Method

1. Add the flour and salt to a mixing bowl and stir. Then pour in the vegetable oil and warm water and combine. Note, if the mixture is too dry and a tiny splash of water or if it’s too wet and a sprinkling of flour.
2. Tip the dough onto a lightly floured worktop and knead for 5 minutes. 
3. Then pop the dough back into the mixing bowl and cover with a damp tea towel while you carry out the next steps. 
4. Heat a little oil in a frying pan on a medium heat. Once hot, throw in the onion and fry for 8 minutes.
5. Next throw in the mushrooms and fry for another 8 minutes or until most of the moisture has evaporated. 
6. Add the garlic and fry for 2 minutes.
7. Finally add the sauerkraut, thyme leaves, caraway seeds and generous pinches of salt and pepper stir then fry for another 2 minutes. 
8. Remove the pan from the heat and leave the mixture to cool completely while you roll out the dough.
9. Roll out the dough until it’s 3mm (0.1”) thick. Then using an 8cm (3”) round cutter or glass, cut out rings of dough. Then keep rolling the leftover dough and cutting out rings until you’ve used up all the dough.
10. Add a heaped teaspoon of the filling to the middle of each circle of dough. Then fold the circle of dough in half and pinch the edges closed. You can also create a pleat pattern around the edge if you like by folding the edges as you go.
11. Next bring a pot of water to the boil. Add the pierogi to the water in batches and boil for 2-3 minutes or until the pierogi float to the top then transfer them to a plate.
12. This step is optional, but if you want to fry the pierogi, heat a little vegan butter in a frying pan on a medium heat. Add the pierogi in batches and fry for  a few minutes on each side or until golden brown.
13. Serve the pierogi with a dollop of vegan creme fraiche and a sprinkling of chives.