Vegan Mushroom and Cabbage Pierogi

In a mixing bowl, combine all purpose flour (500 g) and sea salt (2 tsp). Add olive oil (30 ml). Mix well and add hot water (270 ml). Once combined roughly with a wooden spoon, start bringing the dough together with your hands. Knead it for about 5-10 minutes (the dough should become very smooth and elastic, but not sticky) and then set aside for 30 minutes under a damp kitchen towel so that the dough doesn't dry up. Start 30m timer

Heat olive oil (2 tbsp) from the divided amount in a large pan. Gently fry onions (2 medium) (diced finely) until translucent and lightly caramelised. Remove half of the [diced onions] and leftover [olive oil] and set aside for the topping.

Next add in garlic cloves (2 large) (diced finely) and fry on a gentle heat for a few minutes, stirring the whole time.

Add fresh mushrooms (250 g) (diced very finely) into the pan, allow them to fry off for 5-10 minutes, stirring from time to time. Start 10m timer

Add white cabbage (150 g) (chopped very finely), sauerkraut (150 g) (chopped very finely), the reserved porcini stock (from soaking the dry porcini (20 g)), finely chopped dry porcini (20 g), salt (0.5 tsp), dry thyme (0.5 tsp), sweet smoked paprika (0.5 tsp) and a good grind of [black pepper].

Sauté until the [white cabbage] has been cooked and all the moisture has cooked out of the filling. Taste and adjust the seasoning with [salt] and [black pepper]. Allow the mixture to cool completely before filling the pierogi.

Once the [dough] has had a chance to rest, grab a portion of the [dough] and roll it out with a rolling pin on a lightly floured surface to about 1-2 mm thin. With a cookie cutter or an upside down glass, cut out circles in the [dough]. Place a small amount of [filling] in the centre of each circle, fold the circle in half and press the edges of the semi-circle together with your fingers. Go over each dumpling twice to make sure everything is sealed completely. Put the finished dumplings on a lightly floured surface and cover them with a damp kitchen towel while making the rest so that they don't dry out. Continue in the same way until you've used up all of the [dough] or the [filling].

Bring a medium pot of [water] to boil. Once the [water] is boiling, throw in 10 dumplings at a time and from the moment the water comes to the boil again cook for 5 minutes (depending on how thick your dough is). Once the time is up, fish them out with a slotted spoon and place on a clean plate. Put a new batch in until you have cooked them all. Start 5m timer

OPTIONAL STEP: Heat up olive oil (1 tbsp) (remaining from the divided amount) in a pan and place the cooled-down (they should be cold!) dumplings in the pan. Turn them after they've browned on one side. Make sure you don't overcrowd the pan and do not turn the dumplings too early as they may start falling apart.

Whilst you are frying your dumplings, warm up the rest of your sautéed [onions], season them with [salt] and [black pepper] and serve with your dumplings.

Dry roast walnuts (0.5 cup) on a hot pan. Agitate them often as they burn easily. Allow them to cool down completely.

Pound toasted and cooled [walnuts] into a crumb in a pestle and mortar.

Add nutritional yeast (3 tbsp), chopped sprigs (4 rosemary) (leaves chopped very finely) and a good pinch of [salt]. Mix together well. Store in an airtight jar. Sprinkle over pierogi, pasta, risotto, salads.