Pierogi ruskie

by Marta Kowal

120 pierogi · about 6.2 kg · 15 servings

Dough

• 12 cupsplain flour
• 1.46 lbwarm water
• 3egg
• 2 ozsunflower oil
• 0.5 ozfine salt

Filling

• 3.97 lbfloury potatoes, peeled
• 1.98 lbdry farmer's cheese (twaróg)
• 1.98 lbonions, finely diced
• 6.5 ozbutter
• 0.75 ozfine salt
• 0.25 ozblack pepper