Mushroom, Eggplant and Caramelized Onion Pierogies

I was inspired while reading through a cookbook I purchased online by Vegan Dad. I made a few adjustments and this is what I came up with. This is a time consuming meal. It also will feed a lot of people, I got about 40 pierogies. In fact I started making it last night and soon found that we would not be eating it that night. I would start by putting together the filling and allow it to cool in the fridge for at least an hour. You could even make it the day before. When it came time to put it all together I used a cup to cut out the rounds of dough and a ravioli press that was the perfect size. I also used my pampered chef scoop to keep the filling the same in all.

Dough:

2 1/2 cups flour
1/2 cup pureed butternut squash
1/4 cup water
1/2 tsp salt
1/2 tsp baking soda
1 Tbs white vinegar

Filling:

2 Lg potatoes (peeled and chopped)

1 onion (chopped)

1/2 eggplant (peel 1" cube salt and drain for                20 min. then rinse)

6 crimini mushrooms sliced

2 Tbs olive oil

salt to taste

Start by preparing the filling. Bring salted water to a boil and add potatoes. When fork tender remove and mash with 2 Tbs butter and 1/4 cup milk and set aside.Begin to caramelize onion for 10 minutes. Then add mushrooms and eggplant and continue to saute for 10 minutes more. Allow to cool a few minutes and then place in food processor and puree. Add to potatoes and place in fridge to cool for 1 hour minimum.

To make dough place flour in large bowl and make a well. In a separate cup add salt to water until combined and pour into well. Then combine baking soda and vinegar in bowl, when done fizzing add to well too. Mix together until dough comes together in a ball and transfer to a floured surface and kneed for about 5 minutes until smooth. Let rest for 30 minutes covered with damp towel to keep from drying out. 

When dough has rested and filling is cool you are ready to put them together. Cut dough in 1/4 and roll out 1/8" thick. You can either use a cup to make half circles or use a knife and cut squares to make triangles, it's your choice. It is more time consuming to do the circles. Place finished pierogies between two towels until ready to cook. Bring salted water to boil and add a few at a time to not overcrowd, I put about 10 in a large pot at a time. Boil for 5-7 minutes then transfer to a frying pan with butter and fry for 5-7 minutes. Top with sour cream and chives.