Vegan perogies (varenniki)

In Russia or Ukraine we usually eat perogies boiled, sometimes with broth but you can always fry them after if you like. And one more thing...If you make perogies with your own hands...it will taste completely different...you'll see :-) I'm using a vegan recipe, because we can't use eggs, butter, milk or meat at this time of the year
For the Filling:

• 1 lbs potatoes, pleaded and cut into large chunks
• ½ box frozen spinach, thawed and drained/pressed to remove any liquid
• ½ medium onion, chopped
• A splash of vegetable broth
• 1/4 cup nutritional yeast
• 1/8 tsp nutmeg
• ½ tsp salt

For the Dough

• 3 cups all purpose flour, plus extra for kneading
• 1 tsp corn starch
• 3 tbls canola oil
• ½ tsp salt

Boil potatoes until fork tender. Drain and transfer to a large bowl and mash until smooth.Sauté onion in broth for 5 minutes. Add to potatoes. Add remaining filling ingredients and mix into evenly incorporated. Set aside to cool.

Making the Dough
Mix all ingredients in a large bowl until it sticks together. You may need a bit more water, my grandmother said you could never really be sure about how much water you will need until you mix it all together. Flour surface and knead dough a few times. You want the dough to form a nice, non- sticky ball.
Roll out on a floured surface to roughly a ¼ inch thickness. Using a round cookie cutter (or cup) cut circles out.
Now get stuffin’: Fill each with a good amount of filling. It helps to roll the filling into a ball first. Pinch to seal the edges, using water if needed. Place on a floured platter until ready to boil.