Lenten Dumplings (Vegan Pierogi)

How to prepare lenten dumplings (vegan pierogi)

1. Put the flour in a bowl and make a well in the center. Add the salt and water there. Gradually pull the flour over the water, mixing with your fingers until the dough comes together.
2. Knead the dough by hand until smooth. I kneaded it for about 2-3 minutes by hand and then in the bread machine on the kneading program for 13 minutes. If kneading exclusively by hand, knead for at least 10 minutes.
3. Place the dough on a floured work surface and cover with a bowl. Let it rest for at least 30 minutes.
4. Meanwhile, boil the potatoes (peeled and cubed) in salted water.
5. Chop the onion and pepper as finely as possible. Heat the oil in a wide pan and add the vegetables. Turn the heat to low and sauté until the onion is soft and starts to turn golden (about 30 minutes). Stir occasionally.
6. When the potatoes are cooked, drain and mash them. Add half of the sautéed onion and pepper, making sure to include some oil so the mash isn't dry. Add finely chopped parsley and mix.
8. Divide the dough into pieces you can easily work with (I divided it into 3). On a floured surface, roll out the dough into a thin sheet.
   * Tip: if you have a pasta machine you can roll out the dough with it, on setting 4
9. With a 6 cm diameter glass (I used my ravioli mold) cut out circles from the dough.
   * the dough scraps are kneaded and rolled out again, until you finish all the dough
10. Place 1 teaspoon of filling on each disc. Seal the filling inside, pressing firmly all around it. You will get a half-moon shape.
11. Place the formed dumplings on baking paper sprinkled with a little flour.
12. Put a large pot with plenty of water, salt and 1 bay leaf to boil. When it boils, reduce the heat so that the water only simmers gently.
14. Put the dumplings in the water (don't crowd them so they don't stick together; cook in batches) and cook for 3 minutes after they rise to the surface (about 5-6 minutes total).
15. Remove the dumplings to a bowl and drizzle with the sautéed onion and pepper. When not fasting, you can also add sour cream. For fasting periods, I prepared a vegan "sour cream" from 150 g soft tofu (silken tofu) with 1 tablespoon nutritional yeast, 2 tablespoons lemon juice and a little salt, all blended in a blender.

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