Ingredients CardPierogi Ruskie165 pierogi · about 6.2 kg Potato and Cheese Filling 3.31 lbfloury potatoes, peeled1.98 lblarge onion, finely chopped6 ⅛ tbspbutter1.98 lbfull-fat twaróg (Polish farmer's cheese)1 ½ tspsalt1 ½ tspground black peppersalt for the potato water, to taste Dough 12 cupsall-purpose flour1 ½ tspsalt3 ⅛ cupshot water¾ cupcanola oil Shaping, Boiling and Frying 3onion, chopped6 ⅛ tbspbutter17 cupswater 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)
