Vegan pierogi

Steps

1. To make the dough, stir the flour and salt together in a medium mixing bowl.
2. Stir in the water and butter to form a dough.
3. Transfer the dough to a lightly floured surface and knead for about 6 minutes, until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover. Allow it to rest for 1 hour.
5. While the dough rests, place the onions and oil into a medium skillet and stir a few times to coat the onions with oil.
6. Set the skillet over medium-low heat. Allow to cook, stirring occasionally, until the onions become very soft and light brown, about 45 minutes.
7. At the same time place the potato into a medium pot and cover with water.
8. Place the pot over high heat and bring the water to a boil. Allow to cook until the potato is tender, about 15 minutes.
9. Drain and mash the potatoes and stir in the milk, nooch, vinegar, garlic and salt.
10. When the onions are finished cooking, stir them into the potato mixture.
11. Split the dough into 2 halves. Transfer one to a lightly floured surface and roll to a square.
12. Cut 3-inch circles. Re-roll the dough as needed, and repeat with the other half. You should get about 24 circles.
13. Place about 1 tablespoon of the potato mixture onto each dough round, then fold in half and seal tightly.
14. Apply a bit of water if you have trouble sealing the dough.
15. Bring a large pot of water to a boil and add the pierogies. Cook for 3-4 minutes. Once floating remove with a slotted spoon.
16. To fry the pierogies, melt the butter in a large skillet, then add as many pierogies as will fit without crowding. Cook for about 4 minutes on each side, until golden and crisp.
17. Transfer the pierogies to a paper towel-lined plate. Add butter to the skillet between batches as needed.