Vegan Pierogi

(FILLING) Heat [olive oil] in a pan. Fry [onion] until translucent. It's recommended to fry 3 small, finely diced onions until lightly caramelized to use some for the dough and some for topping.

Boil the [potatoes] in their skins without salt. Ensure they are of similar size, cutting larger ones in half if necessary. Once boiled, press them through a potato ricer and let them cool.

Drain water from the [firm tofu]. Wrap the [firm tofu] block in a clean kitchen towel and place it on a rack with a plate underneath and a heavy object on top (e.g., a jam jar) to extract excess moisture. This prevents the filling from becoming too wet.

Mash the [firm tofu] with a fork. Season with soy sauce (2 tsp) and the juice of lemon (0.5) for a subtle tang.

In a bowl, combine mashed [potatoes], [firm tofu], and sauteed white onion (0.5 cup). Season with [sea salt] and [freshly ground pepper]. Set aside.

(DOUGH) In a mixing bowl, combine flour (3 cups) and sea salt (1 tsp). Add hot water (1 cup) and olive oil (1.5 tbsp). Mix roughly with a wooden spoon, then knead the dough with your hands, gradually adding a few more tablespoons of [hot water] until the correct consistency is achieved. Knead for a few minutes, then cover with a clean kitchen towel or pierced cling film and let rest for minutes (30). Start 30m timer

After the dough has rested, divide it into smaller portions (about 6). Roll each portion out on a lightly floured surface to about 1-2 mm thickness. Use an upside-down glass to cut out circles. Place a heaped teaspoon of the filling in the center of each circle, fold the circle in half, and press the edges firmly together with your fingers. Go over each dumpling twice to ensure a complete seal. Place finished [dumplings] on a lightly floured surface and cover with a kitchen towel to prevent drying.

Bring a pot of water to a boil. Add dumplings (10) at a time. Once the water returns to a boil, cook for [3-4 minutes] (depending on dough thickness). Remove with a slotted spoon and place on a clean plate. Repeat with remaining batches. Start 4m timer

Heat a little [olive oil] in a pan. Place the cooled [dumplings] in the pan and fry until browned on one side, then turn. Avoid overcrowding the pan.

While frying the [dumplings], warm up the remaining [sauteed onion], season with [salt] and [pepper], and serve with the fried [dumplings].