{
  "format": "forklet-production/1",
  "recipe": {
    "title": "Pierogi ruskie",
    "url": "https://forklet.co/r/7hw8UlGz",
    "version": 1,
    "tier": "precise"
  },
  "scale": "× 2 · 80 pierogi · about 4.1 kg · 10 servings",
  "yield": "80 pierogi · about 4.1 kg · 10 servings",
  "generated_at": "2026-09-29T12:43:52.874Z",
  "components": [
    {
      "key": "dough",
      "name": "Dough",
      "lines": [
        {
          "key": "flour",
          "display": "plain flour",
          "grams": 1000,
          "sheet": "1.000 kg",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "water",
          "display": "warm water",
          "grams": 440,
          "sheet": "440.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "egg",
          "display": "egg",
          "grams": 102,
          "sheet": "102.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "oil",
          "display": "sunflower oil",
          "grams": 40,
          "sheet": "40.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "salt",
          "display": "fine salt",
          "grams": 10,
          "sheet": "10.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "knead",
          "text": "Mix 1000 g plain flour and 10 g fine salt, add ≈ 100 g eggs, 40 g sunflower oil and 440 g warm water, and knead 6 min.",
          "critical": false,
          "temperature": null,
          "duration": "6 min",
          "process": null,
          "checks": []
        },
        {
          "key": "rest",
          "text": "Wrap and rest at room temperature.",
          "critical": false,
          "temperature": null,
          "duration": "30 min",
          "process": null,
          "checks": []
        }
      ]
    },
    {
      "key": "filling",
      "name": "Filling",
      "lines": [
        {
          "key": "potato",
          "display": "floury potatoes, peeled",
          "grams": 1200,
          "sheet": "1.200 kg",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "cheese",
          "display": "dry farmer's cheese (twaróg)",
          "grams": 600,
          "sheet": "600.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "onion",
          "display": "onions, finely diced",
          "grams": 600,
          "sheet": "600.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "butter",
          "display": "butter",
          "grams": 120,
          "sheet": "120.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "fill_salt",
          "display": "fine salt",
          "grams": 14,
          "sheet": "14.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "pepper",
          "display": "black pepper",
          "grams": 4,
          "sheet": "4.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "boil",
          "text": "Boil 1200 g floury potatoes, peeled in salted water until tender, drain and let steam dry.",
          "critical": false,
          "temperature": null,
          "duration": "20 min to 25 min",
          "process": null,
          "checks": []
        },
        {
          "key": "onion",
          "text": "Fry 600 g onions, finely diced in 120 g butter over medium heat, about 150 °C, until golden. Keep half for serving.",
          "critical": false,
          "temperature": "150 °C",
          "duration": "12 min to 15 min",
          "process": null,
          "checks": []
        },
        {
          "key": "mash",
          "text": "Mash the potatoes with 600 g dry farmer's cheese (twaróg), half the onion, 14 g fine salt and 4 g black pepper. Cool completely.",
          "critical": false,
          "temperature": null,
          "duration": "5 min",
          "process": null,
          "checks": []
        }
      ]
    },
    {
      "key": "assembly",
      "name": "Shape and Cook",
      "lines": [
        {
          "key": "pot_salt",
          "display": "salt for the pot",
          "grams": 20,
          "sheet": "20.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "shape",
          "text": "Roll the dough to 2 mm (0.08 in), cut 7 cm (2 ¾ in) rounds, fill each and pinch shut into 80 half moons.",
          "critical": false,
          "temperature": null,
          "duration": "40 min",
          "process": null,
          "checks": []
        },
        {
          "key": "cook",
          "text": "Cook in batches in a large pot of simmering water with 20 g salt for the pot, 2 minutes after they float.",
          "critical": false,
          "temperature": null,
          "duration": "4 min",
          "process": null,
          "checks": []
        },
        {
          "key": "serve",
          "text": "Serve with the rest of the onions and their butter.",
          "critical": false,
          "temperature": null,
          "duration": null,
          "process": null,
          "checks": []
        }
      ]
    }
  ]
}