Ingredients CardPierogi ruskie20 pierogi · about 1 kg Dough 2 cupsplain flour4 ozwarm water1egg0.25 ozsunflower oil0.25 ozfine salt Filling 10.5 ozfloury potatoes, peeled5.5 ozdry farmer's cheese (twaróg)5.5 ozonions, finely diced1 ozbutter0.25 ozfine salt0.25 ozblack pepper Shape and Cook 0.75 ozsalt for the pot Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
