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Printed at the current scale: 55 pierogi · about 2.1 kg · Grams Only · A4 or Letter, one page where it fits

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Pierogi Ruskie

55 pierogi · about 2.1 kg

Potato and Cheese Filling

  • 500 gfloury potatoes, peeled
  • 300 glarge onion, finely chopped
  • ≈ 29 gbutter
  • 300 gfull-fat twaróg (Polish farmer's cheese)
  • ≈ 3 gsalt
  • ≈ 1 gground black pepper
  • salt for the potato water, to taste

Dough

  • 500 gall-purpose flour
  • ≈ 3 gsalt
  • ≈ 250 ghot water
  • ≈ 57 gcanola oil

Shaping, Boiling and Frying

  • ≈ 110 gonion, chopped
  • ≈ 29 gbutter
  • ≈ 4000 gwater for boiling
  • salt for the water, to taste
  1. Potato and Cheese Filling Put 500 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 29 g butter in a frying pan over medium heat and fry 300 g large onion slowly until soft and golden. 10 min to 15 min
  4. Crush 300 g full-fat twaróg (Polish farmer's cheese) with a fork and mix it into the potatoes with the onion and its butter, 3 g salt and 1 g ground black pepper. Taste and adjust. Leave the filling to cool completely. 30 min
  5. Dough Sift 500 g all-purpose flour and 3 g salt onto the work surface and make a well in the middle.
  6. Pour in 57 g canola oil and a little of 250 g 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 55 pierogi. 40 min to 1 h
  10. Bring 4000 g 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 29 g butter in a large frying pan and cook 110 g onion 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