Potato-Cheese Perogies and Brats

Jeffrey loves these perogies like you would not believe. He actually stated, "These are one of the best things in the world." I don't know if he was referring to things other than food, but I must agree, perogies are generally delicious. I adapted this recipe from How It All Vegan and served it with some sauerkraut and a Tofurky brat. Although you should consult the cookbook for the recipe, I will give you my adapted version, as it is a slight bit different.
Dough:
2 C flour
1 tsp salt
1/2 tsp nutmeg
egg replacer equal to 3 eggs
6 tblsp vegan margarine, softened
1/2 C water

Filling:
1 large Yukon Gold potato, peeled, chopped, and boiled until tender
1 C vegan cheese, grated (I used Follow Your Heart Monterey Jack)
1 tsp lemon juice
1 tsp dill
1 tsp Dijon mustard
3 tbl soy bacon bits

Mash the cooked potatoes in a small bowl and add cheese, lemon juice, dill, and mustard. Stir until well-combined. Set aside. Sift together flour and salt, then add egg replacer, water, and margarine. Knead for a few minutes until you have a nice, smooth dough. Separate dough into sixteen small balls. Roll out each ball individually and place 1 tsp of filling into the middle of the dough. Fold over and crimp the edges with a fork. Boil perogies 5 at a time, then fry on each side in a little olive oil for a few minutes each.
While your pan is still hot, fry a Tofurky brat until brown on both sides. Warm up some sauerkraut. Put all the perogies you want on a plate with the brat and saurkrat. Dip your perogies in sour cream and salsa and smother your brat in the aforementioned condiments. Enjoy.