VEGAN SAUERKRAUT PIEROGIES

Steps:

• 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!