Ingredients CardPierogi Ruskie165 pierogi · about 6.2 kg Potato and Cheese Filling 1500 gfloury potatoes, peeled900 glarge onion, finely chopped90 mlbutter900 gfull-fat twaróg (Polish farmer's cheese)7.5 mlsalt7.5 mlground black peppersalt for the potato water, to taste Dough 1500 gall-purpose flour7.5 mlsalt750 mlhot water180 mlcanola oil Shaping, Boiling and Frying 3onion, chopped90 mlbutter4 lwater 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)
