Potato “Cheese” Perogies – How It All Vegan: Irresistible Recipes For An Animal Free Diet By Tayna Barnard and Sarah Kramer – p. 113.

Filling:
2 medium or large potatoes, cubed [I used golden potatoes, and peeled them first]
1.5 c. soy cheese, grated [I used cheddar]
1 TBSP. lemon juice
1 tsp. dried dill [I used thyme because I did not have dill]
Dash of pepper

Dough:
1.5 c. flour
½ tsp. salt
1/8 tsp. nutmeg
Egg replacer equal to 2 eggs
4 TBSP. margarine or veggie shortening
Sour cream for garnish [I used Tofutti brand “Better than Sour Cream” ... quite possibly a new obsession]
1)In a medium pot of water, boil the potatoes until they can be pierced easily with a fork. Drain. In a medium bowl, combine the potatoes, cheese, lemon juice, mustard, dill [or thyme in this case], and pepper. Mash well with a potato masher or fork [A fork works fine]. Set aside.
2)In a medium bowl, combine flour, salt, nutmeg, and egg replacer. Cut the margarine into the flour until well blended. If necessary, add water if the dough is dry. Divide the dough into 16 balls and roll each ball into 3-inch circles. Put 1.5 TBL. Of potato mixture in each center. Fold dough over and press edges down with a fork.
3)In a large pot of boiling water, add 3 or 4 perogies at a time and cook for 5 minutes on low boil. Remove perogies with a slotted spoon and serve with “Sour Cream”. Alternatively, fry the perogies [I used a little olive oil] in a frying pan until crispy.

Commentary to come at another time (i.e. after laundry and bill paying, welcome the real world, ladies and gents)

So these perogies were pretty good save the dough. The dough recipe is not one I would ever repeat because the dough was tough and chewy. It really wasn't pleasantly textured at all. Also, the recipe did not yield enough dough for the amount of filling made.

On the other hand, the potato filling was delicious. I picked up a brick of vegan cheddar cheese (Unfortunately, I forgot the brand and the wrapper is long gone in the garbage!) The potato cheese filling got deliciously melty after cooking. In fact, at a later date, I made the potato cheese filling in a larger quantity and served it as mashed potatoes, that were well-received by my guests.

The boiling method vs. the frying method...I had no real preference. Though, the fried ones are more photgenic, methinks. EL, we will have to make perogies together sometime!