Instructions

1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
2. Gradually add 1/2 cup of water to the flour mixture, stirring with a fork or your hands until the dough begins to come together. If the dough is too dry, add a little more water, one tablespoon at a time, until it forms a soft, pliable dough.
3. Once the dough is formed, knead it on a floured surface for about 5 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest for 15 minutes.
4. While the dough is resting, prepare the filling. In a medium saucepan, bring water to a boil and add the diced potatoes. Cook for about 10-15 minutes or until the potatoes are tender. Drain and set aside to cool slightly.
5. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the chopped mushrooms and cook for an additional 5-7 minutes until the mushrooms are tender and any moisture has evaporated. Season with salt and pepper to taste.
6. In a mixing bowl, mash the cooked potatoes with a fork or potato masher. Add the sautéed onion and mushroom mixture to the mashed potatoes and mix until well combined. Adjust the seasoning with more salt and pepper if needed.
7. After the dough has rested, divide it into two equal portions. Roll out one portion on a floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles of dough, about 3 inches in diameter.
8. Place a tablespoon of the potato and mushroom filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal. Ensure there are no air pockets inside the pierogies.
9. Repeat the rolling and filling process with the second portion of dough until all the filling is used. You can keep the finished pierogies on a floured surface or a parchment-lined tray to prevent sticking.
10. Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water in batches, being careful not to overcrowd the pot. Cook for about 3-4 minutes, or until they float to the surface. Once they float, let them cook for an additional minute.
11. Using a slotted spoon, remove the pierogies from the water and transfer them to a plate. If desired, you can sauté the cooked pierogies in a skillet with a little olive oil for 2-3 minutes on each side until golden brown and crispy.
12. Serve the vegan pierogies warm, garnished with additional sautéed onions or fresh herbs, if desired. Enjoy your delicious homemade vegan pierogies!