Vegan Sauerkraut Pierogies - cooking recipe

Ingredients

For the filling
3 cups sauerkraut (or more)
4 chopped shallots
4 tablespoons Earth Balance margarine (or 4 tablespoons vegan shortening)
2 tablespoons non-dairy sour cream
salt and pepper

Preparation

For the Filling:
I bought the bottled type of sauerkraut, so first drain the sauerkraut and then rinse it well in warm water.
Squeeze it dry and chop fine.
Saute the shallots in the margarine until tender.
Add the sauerkraut and vegan sour cream.
Season with salt and pepper.
Cook on low for 15 minutes or until the sauerkraut is tender and the flavours have all blended. \"Do not over cook!\".
Chill this in the fridge until cold.
Now prepare the dough for the pierogies.
Roll the dough out with a rolling pin and cut into circles. Its up to you what size you make these. I like the 3 1/2 to 4 inch size. You can use a biscuit cutter or a glass as your cutter.
Place the sauerkraut filling in the middle of the dough circle and fold the dumpling in half and seal the edges thoroughly. You don't want the filling to leak out.
Remember as you make the dumplings, don't let them touch one another, they stick together easily. Cover the dumplings with a clean tea towel to keep from drying out.
Cook these for 5-8 minutes.they should float up to the surface of the water when done.
I cook about 6-8 at a time so the dumplings don't become crowded in the pot.
When the pierogies are finished, I like to put them in a casserole dish that has been greased with margarine.
I also like to layer the pierogies melted vegan margarine, onions and turkey bacon. Put into a moderate oven and warm through.
You can also fry these if you like a crunchier pierogie.
Serve with vegan sour cream.
Bon Appetit!