Pierogi ruskie

by Marta Kowal

120 pierogi · about 6.2 kg · 15 servings

Dough

• 1500 gplain flour
• 660 gwarm water
• 3egg
• 60 gsunflower oil
• 15 gfine salt

Filling

• 1800 gfloury potatoes, peeled
• 900 gdry farmer's cheese (twaróg)
• 900 gonions, finely diced
• 180 gbutter
• 21 gfine salt
• 6 gblack pepper