Mix the following ingredients for the dough

• 2 cups white flour
• ½ cup non-dairy milk, warmed
• ½ cup potatoes, mashed very well
• 1 tsp. salt
• 1 Tbsp. oil

Mix all ingredients by hand. Add more flour or milk if needed to achieve a soft, sticky dough. Knead for a minute or two to make it easier to handle. Do not over-knead. Place dough in an oiled bowl. Cover and let rest for 30 minutes.

Meanwhile, prepare your choice of the following fillings:

• mashed potatoes
• sauerkraut
• fried onions
• shredded non-dairy cheese
• non-dairy cottage cheese

Bring a large pot of water to a boil.

Roll dough thinly (⅛ inch thick) on a floured surface. Add more flour if needed. Cut dough into 3- to 4-inch squares. Place a spoonfull of your desired filling or combination of fillings in the center of each square. Brush edges of square with water. Fold dough over and seal it shut with your fingers. Place several perogies at a time into the boiling water. In 2-3 minutes, when the float to the top, lift them out with a slotted spoon. Toss with a little oil to keep them from sticking to each other. They can be eaten right away, but they are best if they are then fried in a little oil.

Serve with non-dairy sour cream and fried onions.