Prepare the Dough

1. Combine the flour and salt in a large bowl. Add the vegetable oil and warm water. Mix until a soft dough forms.
2. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Cover and let it rest for 30 minutes.

Make the Filling

1. Heat a drizzle of vegetable oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the mushrooms and garlic. Cook for 5 minutes until the mushrooms release their liquid.
3. Stir in the sauerkraut, thyme, and caraway seeds. Cook for another 3 minutes. Season with salt and pepper to taste. Let the filling cool completely.

Roll Out the Dough

1. Roll the dough out to about ⅛ inch thickness on a floured surface. Use a round cutter (3 inches in diameter) to cut out circles.

Assemble the Pierogi

1. Place a teaspoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape.
2. Press the edges tightly to seal, using a fork for extra security if desired.

Cook the Pierogi

1. Bring a large pot of salted water to a gentle boil. Add the pierogi in batches and cook for 3–4 minutes, or until they float to the surface.
2. Remove with a slotted spoon and transfer to a plate.

Optional Pan-Fry

1. Heat vegan margarine or butter in a skillet over medium heat. Fry the boiled pierogi for 2–3 minutes per side until golden.

Serve

1. Top the pierogi with vegan crème fraîche and chopped chives or parsley. Serve warm and enjoy