Pierogi (Vegan)

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The picture looks like it's from a 70's cookbook, but the pierogi were good.

I wanted to use the leftover mashed potatoes from last night, so I dressed them up a bit with some more chives, shredded soy cheddar cheese, and red pepper flakes and made the following simple pierogi dough:

• 2 cups of all-purpose flour
• 1/2 cup water
• 1 egg (equivalent) of Ener-G Egg Replacer
  
• 1 tsp. salt
• 1 Tbsp. Tofutti Sour Supreme (or oil)

Combine ingredients and knead until smooth. Let rest for 30 minutes. Divide into halves and roll to a thickness of about 1/8" on a well-floured surface. Cut portions with a biscuit-cutter or floured glass. Roll each piece to a circle of approximately 4-5" in diameter and fill with mashed potato filling, pinching to seal. (Side note: This would have been 10x easier with the KitchenAid pasta roller attachment.)

Boil pierogi in water until they float (3-4 minutes for mine), remove with strainer, and place into lightly oiled skillet over medium heat, turning once to brown both sides. Drain on paper towels before serving.

These were crispy and great on their own, but could be served with sauerkraut, applesauce, Sour Supreme, crispy fried onions, or sauteed mushrooms.