Vegan Sauerkraut Pierogi with Coconut Bacon

FOR THE FILLING:
50g dried mushrooms
250g RAW Classic Crunch Sauerkraut
40g vegan butter

FOR THE DUMPLING DOUGH:
250g self-raising flour, plus extra for dusting
1 tsp salt
1 tbsp RAW Coconut Oil
150ml warm water

FOR THE COCONUT BACON:
50g large flake unsweetened coconut
1 tbsp RAW Coconut Oil
2 tbsp tamari
1 tsp smoked paprika
1 tbsp maple syrup
1/2 tsp liquid smoke

FOR THE PIEROGI:
1. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml water and set aside to infuse for 1 hour.
2. Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well.
3. Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms.
4. Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool.
5. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough.
6. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
7. To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter.
8. Place one teaspoonful of the mushroom and sauerkraut filling into the pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.
9. Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface. Remove the pierogi from the water with a slotted spoon and pop into a hot frying pan with a little butter. Fry until brown and serve with the coconut bacon, spring onions and dill.

FOR THE COCONUT BACON:
1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper. Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss/stir to thoroughly coat.
2. Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
3. Let cool for 10 minutes before topping the pierogi.