Preheat oven to 350°F (175°C). Toss the peeled garlic with the tablespoon of olive oil in a small bowl, and then place them onto a parchment paper-lined baking tray. When the oven reaches 350°F, roast the garlic for 14 minutes until lightly golden. Remove from the oven and set aside to cool.

Quarter the potatoes and place them in a pot along with 4 cups water. Bring the water to a boil, and allow the potatoes to cook for about 7-8 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander.

Heat the olive oil in a sauté pan over medium-high heat. Once the oil is hot, fry the onion in the oil, stirring regularly for about 7 minutes, until they are nicely browned. Turn off the heat.

Add the potatoes, garlic, almond milk, and salt to the pan. Mash until smooth with a potato masher.

Combine the flour, sour cream, pepper, oil, and salt in a mixer. Gradually add 1 cup water while the mixer is running at a low speed, until you have just formed a firm but not very sticky dough. Continue mixing at low speed for 2 more minutes to develop the gluten. Alternatively, you can mix the dough by hand, kneading for about 4 minutes.

On a floured work surface, roll out the dough to about ⅛ inch thickness. Using a 2-inch-wide biscuit cutter or water glass, cut circles out of the dough. (You can re-roll the scrap dough to make more pierogies.)

Place a heaping tablespoon of the filling in the center of each circle of dough. Gently wet the perimeter of each circle with a finger or a pastry brush dabbed in warm water.

Fold the circles of dough in half over the filling to form half-moon shapes, being careful not to push the filling out into the edges of the pierogies, which makes their seal weak. Use a fork or firm pinch of the fingers to press the top and bottom edges together. As you work, transfer the sealed pierogies onto a lightly floured cutting board or baking sheet.

You can steam or boil the pierogies if that’s your preference. Otherwise, to fry them, heat ¼ cup of olive oil in a large frying pan over medium-high heat. Once the oil is hot, fry the pierogies for 2 to 3 minutes per side until they are golden brown. Remove the cooked pierogies and pat dry of excess oil with a paper towel. Salt the pierogies to taste.