Vegan Pierogi with Potato and Leek

Name: Vegan Pierogi with Potato and Leek
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: European
Ingredients: 250g (1 ½ cups + 1 tbsp) unbleached all purpose flour (see note 2); 1 tsp sea salt; 2 tbsp Bob’s Red Mill Egg Replacer + 4 tbsp water (see note 3); ½ cup vegan sour cream (see note 4); ¼ cup coconut cream/solid milk from can OR softened vegan butter; 1 cup mashed or riced potatoes; 1 small (or ½ large) leek, diced (see note 5); 2 tbsp nutritional yeast; ½ tsp sea salt; 1 cup diced shallot or onion for serving; Extra vegan sour cream and/or applesauce for serving; Chopped parsley for garnish