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8 Steps

Pierogi ruskie120 pierogi

  1. Dough · Step 1 of 2

    Mix 12 cups plain flour and 0.5 oz fine salt, add 3 eggs, 2 oz sunflower oil and 1.46 lb warm water, and knead 6 min.

    smooth and soft, like an earlobe

  2. Dough · Step 2 of 2

    Wrap and rest at room temperature.

  3. Filling · Step 1 of 3

    Boil 3.97 lb floury potatoes, peeled in salted water until tender, drain and let steam dry.

    a knife slides in without resistance

  4. Filling · Step 2 of 3

    Fry 1.98 lb onions, finely diced in 6.5 oz butter over medium heat, about 150 °C, until golden. Keep half for serving.

    150 °C

  5. Filling · Step 3 of 3

    Mash the potatoes with 1.98 lb dry farmer's cheese (twaróg), half the onion, 0.75 oz fine salt and 0.25 oz black pepper. Cool completely.

  6. Shape and Cook · Step 1 of 3

    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.

  7. Shape and Cook · Step 2 of 3

    Cook in batches in a large pot of simmering water with 0.75 oz salt for the pot, 2 minutes after they float.

    they float, then 2 minutes more

  8. Shape and Cook · Step 3 of 3

    Serve with the rest of the onions and their butter.