Ingredients CardPierogi ruskie40 pierogi · about 2.1 kg Dough 4 cupsplain flour8 ozwarm water1egg0.75 ozsunflower oil0.25 ozfine salt Filling 1.32 lbfloury potatoes, peeled10.5 ozdry farmer's cheese (twaróg)10.5 ozonions, finely diced2 ozbutter0.25 ozfine salt0.25 ozblack pepper Shape and Cook 0.75 ozsalt for the pot Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
