Quick CardPierogi ruskie
120 pierogi · about 6.2 kg
Dough
- 1500 gplain flour
- 660 gwarm water
- 3egg
- 60 gsunflower oil
- 15 gfine salt
Filling
- 1800 gfloury potatoes, peeled
- 900 gdry farmer's cheese (twaróg)
- 900 gonions, finely diced
- 180 gbutter
- 21 gfine salt
- 6 gblack pepper
- 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.
- Wrap and rest at room temperature. 30 min
- Filling Boil 1800 g floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
- 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
- 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
- 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
- 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)
