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Printed at the current scale: 40 pierogi · about 2.1 kg · US With Grams · front and back, more cards if it runs long

Pierogi ruskie

40 pierogi · about 2.1 kg · 4 × 6 in
Dough
4 cups plain flour
8 oz warm water
1 egg
0.75 oz sunflower oil
0.25 oz fine salt
Filling
1.32 lb floury potatoes, peeled
10.5 oz dry farmer's cheese (twaróg)
10.5 oz onions, finely diced
2 oz butter
0.25 oz fine salt
0.25 oz black pepper
Shape and Cook
0.75 oz salt for the pot
forklet.co/r/7hw8UlGz?units=us · v1
  1. Dough Mix 4 cups plain flour and 0.25 oz fine salt, add 1 egg, 0.75 oz sunflower oil and 8 oz warm water, and knead 6 min.
  2. Wrap and rest at room temperature. 30 min
  3. Filling Boil 1.32 lb floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
  4. Fry 10.5 oz onions, finely diced in 2 oz butter over medium heat, about 150 °C, until golden. Keep half for serving. 12 min to 15 min
  5. Mash the potatoes with 10.5 oz dry farmer's cheese (twaróg), half the onion, 0.25 oz fine salt and 0.25 oz 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 40 half moons. 40 min
  7. Cook in batches in a large pot of simmering water with 0.75 oz salt for the pot, 2 minutes after they float. 4 min
  8. Serve with the rest of the onions and their butter.
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
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