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Printed at the current scale: 80 pierogi · about 4.1 kg · Metric · A4 or Letter

Ingredients Card

Pierogi ruskie

80 pierogi · about 4.1 kg

Dough

1000 gplain flour
440 gwarm water
2egg
40 gsunflower oil
10 gfine salt

Filling

1200 gfloury potatoes, peeled
600 gdry farmer's cheese (twaróg)
600 gonions, finely diced
120 gbutter
14 gfine salt
4 gblack pepper

Shape and Cook

20 gsalt for the pot

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)

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