Combine all ingredients in a bowl, stirring well to ensure ingredients are evenly distributed.
On a clean work surface, lay out one of the dumpling wrappers.
Place a little less than a teaspoon of Pierogi Filling directly into the centre of the wrapper.
Fold over the wrapper, and press sides firmly together with the edge of a fork. Flip over, and press again to ensure they are secure.
Continue until you have filled and pressed all of the wrappers. Lay finished pierogies in a single layer on a baking sheet (or other flat surface) while you work. If you've made traditional pierogies, you may be used to laying a damp cloth over top, but DO NOT DO THIS - the dumpling wrappers turn slimy and the pierogies become more difficult to handle.
Fill a large pot with water, and bring to a boil. Add pierogies to the water, and continue to boil for 2-3 minutes, making sure not to over cook them.
Remove from water using a slotted spoon, and toss the cooked pierogies with a little vegetable oil to prevent them from sticking together. You can eat them as is, or toss into a frying pan to make them crispy and brown. Serve with cashew cream or vegan sour cream, and your favourite pierogy toppings.
On a baking sheet, lay out pierogies in a single layer between two tea towels. Freeze overnight, and then transfer to another container for easier storage. Keeps up to 8 weeks.