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Printed at the current scale: 120 pierogi · about 6.2 kg · US With Grams · A4 or Letter

Ingredients Card

Pierogi ruskie

120 pierogi · about 6.2 kg

Dough

12 cupsplain flour
1.46 lbwarm water
3egg
2 ozsunflower oil
0.5 ozfine salt

Filling

3.97 lbfloury potatoes, peeled
1.98 lbdry farmer's cheese (twaróg)
1.98 lbonions, finely diced
6.5 ozbutter
0.75 ozfine salt
0.25 ozblack pepper

Shape and Cook

0.75 ozsalt 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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