To make the dough

Cup of Yum
1. In a large bowl mix together flour and salt. Add oil and gradually pour in boiling water and first mix everything with a wooden spoon. Then knead the dough by hands until it’s elastic and smooth.
2. Cover the bowl with a dough with a kitchen towel and place in a warm place for 30-40 minutes while you prepare the stuffing.

To make the stuffing

1. Add potatoes to a large pot filled with salted water. Bring the water to a boil, then reduce to simmer and cook on a medium low heat for about 15 minutes or until the potatoes are soft when poked with a knife. Drain all water and mash the potatoes with a potato masher.
2. Meanwhile, heat 2 tablespoon of oil in a large sauté pan, add onions and cook until translucent and slightly brown, about 10 minutes. With a slotted spoon remove the onions to a plate. 
3. To the same pan add the remaining 3 tablespoon of oil, mushrooms and cook until all liquid evaporates and mushroom start to brown, about 7-10 minutes. Combine mushrooms, ⅓ of all onions, mashed potatoes, season with salt and pepper to taste.

To shape Pierogies

1. Divide the dough in half, then roll out one half to ⅛ inch thickness. (The dough should not be sticky, however sometimes it may stick just a little. In this case, Thisyou can dust the working surface with a bit of flour, see Note 1). Using a glass or 3-inch cookie cutter, cut the dough into rounds as close to each other as possible.
2. Place a heaping teaspoon of filling on each round. Fold over forming a pocket around the filling. Pinch the edges to seal.
3. Now, you can either crimp the edges once again for securing the seal or use a tines of a fork to press on the seal again and create ridges. Shape the remaining half of the dough into Pierogies.

To cook Pierogies

1. Place the remaining sauteed onions into a large bowl.
2. Bring a large pot of salted water to a boil. Reduce the heat to medium and add Pierogies no more than 10 pieces at a time. After Pierogies float to the surface, cook for 3 more minutes. With a slotted spoon remove Pierogies to a bowl with onions and gently mix. 
3. Cook the remaining Pierogies and serve immediately with a spoonful of vegan sour cream and a sprinkling of chopped dill.