Ingredients CardPierogi Ruskie110 pierogi · about 4.2 kg Potato and Cheese Filling 1000 gfloury potatoes, peeled600 glarge onion, finely chopped≈ 58 gbutter600 gfull-fat twaróg (Polish farmer's cheese)≈ 6 gsalt≈ 2.5 gground black peppersalt for the potato water, to taste Dough 1000 gall-purpose flour≈ 6 gsalt≈ 500 ghot water≈ 115 gcanola oil Shaping, Boiling and Frying ≈ 220 gonion, chopped≈ 58 gbutter≈ 4000 gwater for boilingsalt for the water, to taste Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
