Put the flour in a bowl with the salt and oil and add 250 ml of boiling hot water. Either knead with a food processor to a smooth dough, or first mix all the ingredients with a wooden spoon until the dough has cooled down enough to continue kneading it by hand.

Cover the dough with a kitchen towel and let it rest at room temperature for 30 minutes.

In the meantime prepare the filling. To do this, peel the potatoes, cut them into small pieces and boil them until they are soft.

While the potatoes are cooking, peel and slice the onions. Heat the neutral oil in a pan over medium-high heat and sauté the onions until soft and golden.

Drain the cooked potatoes and either press through a potato ricer or mash with a potato masher to a puree.

Mix potatoes and onions with salt and pepper.

Roll out the dough on a floured surface to a thickness of approx. 2mm and cut out round pieces of dough. Put some filling on each piece of dough, fold over the dough and press on the edges. If the edges of the dough aren't sticking together well enough, dab a little water on them with your finger.

Put water in a large pot and salt. Put the pierogi in the boiling hot water and leave to soak for about 10 minutes. The water should no longer boil bubbling!

Drain and either serve directly with some vegan crème fraiche or sweated onions, or fry in a little oil in a pan first!