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Printed at the current scale: 165 pierogi · about 6.2 kg · Metric · A4 or Letter, one page where it fits

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Pierogi Ruskie

165 pierogi · about 6.2 kg

Potato and Cheese Filling

  • 1500 gfloury potatoes, peeled
  • 900 glarge onion, finely chopped
  • 90 mlbutter
  • 900 gfull-fat twaróg (Polish farmer's cheese)
  • 7.5 mlsalt
  • 7.5 mlground black pepper
  • salt for the potato water, to taste

Dough

  • 1500 gall-purpose flour
  • 7.5 mlsalt
  • 750 mlhot water
  • 180 mlcanola oil

Shaping, Boiling and Frying

  • 3onion, chopped
  • 90 mlbutter
  • 4 lwater for boiling
  • salt for the water, to taste
  1. Potato and Cheese Filling Put 1500 g floury potatoes in a pot, cover with cold water, add salt for the potato water and bring to a boil. Cook until completely tender. 20 min to 25 min
  2. Drain, return to the pot and mash thoroughly while still hot until there are no lumps at all.
  3. Meanwhile, melt 90 ml butter in a frying pan over medium heat and fry 900 g large onion slowly until soft and golden. 10 min to 15 min
  4. Crush 900 g full-fat twaróg (Polish farmer's cheese) with a fork and mix it into the potatoes with the onion and its butter, 7.5 ml salt and 7.5 ml ground black pepper. Taste and adjust. Leave the filling to cool completely. 30 min
  5. Dough Sift 1500 g all-purpose flour and 7.5 ml salt onto the work surface and make a well in the middle.
  6. Pour in 180 ml canola oil and a little of 750 ml hot water. Work it into the flour, adding the rest of the water gradually, and knead until the dough is soft and elastic. 8 min to 10 min
  7. Cover with an upturned bowl and let it relax while you finish the filling. 15 min to 30 min
  8. Shaping, Boiling and Frying Cut the dough into a few pieces, keeping the rest covered, and roll one piece out thinly, about 2 mm (0.08 in). Stamp out rounds with a glass.
  9. Put a spoonful of filling in the middle of each round, fold the dough over into a half moon and press the edges firmly together. Repeat with the remaining dough and filling to make 165 pierogi. 40 min to 1 h
  10. Bring 4 l water for boiling to a boil with salt for the water, then lower the heat to a steady simmer. Drop in five to seven pierogi at a time and cook until they float, then lift out with a slotted spoon. 98 °C · 5 min to 6 min
  11. Melt 90 ml butter in a large frying pan and cook 3 onions until lightly browned. 8 min
  12. Add the boiled pierogi to the pan and fry, turning, until golden in spots. Serve topped with the buttery onion. 5 min to 8 min
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)