Pierogi ruskie

by Marta Kowal

20 pierogi · about 1 kg · 2.5 servings

Dough

• 2 cupsplain flour
• 4 ozwarm water
• 1egg
• 0.25 ozsunflower oil
• 0.25 ozfine salt

Filling

• 10.5 ozfloury potatoes, peeled
• 5.5 ozdry farmer's cheese (twaróg)
• 5.5 ozonions, finely diced
• 1 ozbutter
• 0.25 ozfine salt
• 0.25 ozblack pepper