Pierogi ruskie

by Marta Kowal

80 pierogi · about 4.1 kg · 10 servings

Dough

• 8 cupsplain flour
• 15.5 ozwarm water
• 2egg
• 1.5 ozsunflower oil
• 0.25 ozfine salt

Filling

• 2.65 lbfloury potatoes, peeled
• 1.32 lbdry farmer's cheese (twaróg)
• 1.32 lbonions, finely diced
• 4 ozbutter
• 0.5 ozfine salt
• 0.25 ozblack pepper