To make the dough, combine the dry ingredients in a large bowl and whisk well. Add the yogurt, egg, water, and oil and stir until a dough forms. Use your hands to knead the dough for about a minute to fully combine. Set the dough in the fridge for 30 minutes to set.

Using a pan, heat the oil over medium heat. Saute the onion and lightly salt. The onion should be soft and translucent. Add to a bowl and combine with the pumpkin puree, ricotta, sage, and extra salt to taste. Set aside.

Dust a clean surface with arrowroot starch, and dust a rolling pin as well. Roll out the dough into a thin layer, about 1/4" thick. Use a biscuit cutter (or a cup) to cut out the pierogi circles. You should have about 16 larger pierogies, or 20 smaller.

Working with one piece of dough at a time, spoon about 2-3 tsp worth of the filling into the center of the dough. Fold over into a half moon, sealing the dough with your finger. Crimp the dough with a fork on both sides. Set aside on a clean plate and repeat for all of the dough and filling.

Bring a pot of well-salted water to a boil and boil the pierogies in two batches, stirring to prevent sticking. Remove from the pot once they float.

Using a large pan, add some oil to the base of the pan over medium heat. Fry the pierogies in two batches for a few minutes on each side or until crisp. Set aside.

Serve the pierogies topped with chives and with a side of dairy-free sour cream of choice.