Ingredients CardPierogi Ruskie165 pierogi · about 6.2 kg Potato and Cheese Filling 1500 gfloury potatoes, peeled900 glarge onion, finely chopped6 tbspbutter900 gfull-fat twaróg (Polish farmer's cheese)1 ½ tspsalt1 ½ tspground black peppersalt for the potato water, to taste Dough 1500 gall-purpose flour1 ½ tspsalt750 mlhot water12 tbspcanola oil Shaping, Boiling and Frying 3onion, chopped6 tbspbutter4 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)
