Pierogi ruskie

by Marta Kowal

80 pierogi · about 4.1 kg · 10 servings

Dough

• 1000 gplain flour
• 440 gwarm water
• 2egg
• 40 gsunflower oil
• 10 gfine salt

Filling

• 1200 gfloury potatoes, peeled
• 600 gdry farmer's cheese (twaróg)
• 600 gonions, finely diced
• 120 gbutter
• 14 gfine salt
• 4 gblack pepper