Quick CardPierogi 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
- Dough Mix 1000 g plain flour and 10 g fine salt, add 2 eggs, 40 g sunflower oil and 440 g warm water, and knead 6 min.
- Wrap and rest at room temperature. 30 min
- Filling Boil 1200 g floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
- Fry 600 g onions, finely diced in 120 g butter over medium heat, about 150 °C, until golden. Keep half for serving. 12 min to 15 min
- Mash the potatoes with 600 g dry farmer's cheese (twaróg), half the onion, 14 g fine salt and 4 g black pepper. Cool completely. 5 min
- Shape and Cook Roll the dough to 2 mm (0.08 in), cut 7 cm (2 ¾ in) rounds, fill each and pinch shut into 80 half moons. 40 min
- Cook in batches in a large pot of simmering water with 20 g salt for the pot, 2 minutes after they float. 4 min
- Serve with the rest of the onions and their butter.
- 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)
