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Printed at the current scale: 120 pierogi · about 6.2 kg · Metric · front and back, more cards if it runs long

Pierogi ruskie

120 pierogi · about 6.2 kg · 4 × 6 in
Dough
1500 g plain flour
660 g warm water
3 egg
60 g sunflower oil
15 g fine salt
Filling
1800 g floury potatoes, peeled
900 g dry farmer's cheese (twaróg)
900 g onions, finely diced
180 g butter
21 g fine salt
6 g black pepper
Shape and Cook
20 g salt for the pot
forklet.co/r/7hw8UlGz?scale=3 · v1
  1. Dough Mix 1500 g plain flour and 15 g fine salt, add 3 eggs, 60 g sunflower oil and 660 g warm water, and knead 6 min.
  2. Wrap and rest at room temperature. 30 min
  3. Filling Boil 1800 g floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
  4. Fry 900 g onions, finely diced in 180 g butter over medium heat, about 150 °C, until golden. Keep half for serving. 12 min to 15 min
  5. Mash the potatoes with 900 g dry farmer's cheese (twaróg), half the onion, 21 g fine salt and 6 g black pepper. Cool completely. 5 min
  6. 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 120 half moons. 40 min
  7. Cook in batches in a large pot of simmering water with 20 g salt for the pot, 2 minutes after they float. 4 min
  8. 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)
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