Knead the ingredients for the pierogi dough in a bowl for a few minutes to form a smooth dough. If the dough is too crumbly, add a little more water. If it is too sticky, add a little more flour. Let it rest covered.

In the meantime, finely chop the onion and mushrooms. Sweat in a pan with a dash of vegetable oil at a relatively high temperature for about 3 minutes. Take the pan off the heat, add the sauerkraut and season everything well with salt and pepper.

Mix the ingredients for the vegan sour cream.

Roll out the dough about 1 mm thick on a floured work surface. Cut out round circles with a large glass. The dough should be enough for about 24 pierogie. Place 1 teaspoon of the filling in the middle, fold one half of the dough over the other, first press the edges well with your fingers and then again with the back of a fork.

Bring salted water to a boil in a large pan. Turn down the heat so that the water is no longer boiling. Add the pierogi in two portions (depending on the size of your pot) and let them cook for about 4-5 minutes until they float on the surface. Take out and drain.

Quarter the onion and cut into thin slices. Fry until golden in a pan over medium to high temperature with a little vegetable oil.

Fry the pierogi if you like. To do this, heat a dash of vegetable oil in a pan and brown the pierogie on all sides at a relatively high temperature.

Serve the pierogie sprinkled with fried onions and chives. Eat with the vegan sour cream.