Ingredients CardPierogi Ruskie165 pierogi · about 6.2 kg Potato and Cheese Filling 1500 gfloury potatoes, peeled900 glarge onion, finely chopped≈ 86 gbutter900 gfull-fat twaróg (Polish farmer's cheese)≈ 9 gsalt≈ 3.5 gground black peppersalt for the potato water, to taste Dough 1500 gall-purpose flour≈ 9 gsalt≈ 750 ghot water≈ 170 gcanola oil Shaping, Boiling and Frying ≈ 330 gonion, chopped≈ 86 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)
