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

Quick Card

Pierogi Ruskie

55 pierogi · about 2.1 kg

Potato and Cheese Filling

  • 1.1 lbfloury potatoes, peeled
  • 10.5 ozlarge onion, finely chopped
  • 2 tbspbutter
  • 10.5 ozfull-fat twaróg (Polish farmer's cheese)
  • ½ tspsalt
  • ½ tspground black pepper
  • salt for the potato water, to taste

Dough

  • 4 cupsall-purpose flour
  • ½ tspsalt
  • 17 tbsphot water
  • ¼ cupcanola oil

Shaping, Boiling and Frying

  • 1onion, chopped
  • 2 tbspbutter
  • 17 cupswater for boiling
  • salt for the water, to taste
  1. Potato and Cheese Filling Put 1.1 lb 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 2 tbsp butter in a frying pan over medium heat and fry 10.5 oz large onion slowly until soft and golden. 10 min to 15 min
  4. Crush 10.5 oz full-fat twaróg (Polish farmer's cheese) with a fork and mix it into the potatoes with the onion and its butter, ½ tsp salt and ½ tsp ground black pepper. Taste and adjust. Leave the filling to cool completely. 30 min
  5. Dough Sift 4 cups all-purpose flour and ½ tsp salt onto the work surface and make a well in the middle.
  6. Pour in ¼ cup canola oil and a little of 17 tbsp 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 17 cups 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 2 tbsp butter in a large frying pan and cook 1 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