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Combine all dough ingredients in a bowl and knead until dough forms into a smooth ball. Cover with plastic wrap and allow to rest in the fridge for a few minutes.
Boil potatoes in a pot for roughly 15 minutes, or until soft.
While potatoes cook, sauté garlic, onion and cabbage in a little oil or vegan buttery spread. Season.
Drain potatoes & mash them. Add buttery spread + onion mixture and season.
Divide dough in two and roll out to ⅛th of an inch thick, roughly. Using a round cookie cutter or glass, cut dough into 3-inch circles.
Spoon 1 tbsp potato filling into the centre of each circle. Dip your finger in a little water and run it along the edge of the dough. Pinch together to seal.
Using lined @ourplace Spruce Steamer Baskets, steam pierogi for 8-10 minutes.
Remove water from the Always Pan and add a little vegan butter. Fry pierogi until golden on both sides.
Serve with additional cooked onion and cabbage, or whatever you please!