Pierogi ruskie

by Marta Kowal

20 pierogi · about 1 kg · 2.5 servings

Dough

• 250 gplain flour
• 110 gwarm water
• 1egg
• 10 gsunflower oil
• 2.5 gfine salt

Filling

• 300 gfloury potatoes, peeled
• 150 gdry farmer's cheese (twaróg)
• 150 gonions, finely diced
• 30 gbutter
• 3.5 gfine salt
• 1 gblack pepper