Ingredients CardPierogi ruskie40 pierogi · about 2.1 kg Dough 500 gplain flour220 gwarm water1egg20 gsunflower oil5 gfine salt Filling 600 gfloury potatoes, peeled300 gdry farmer's cheese (twaróg)300 gonions, finely diced60 gbutter7 gfine salt2 gblack pepper Shape and Cook 20 gsalt for the pot Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
