Pierogi ruskie

by Marta Kowal

40 pierogi · about 2.1 kg · 5 servings

Dough

• 500 gplain flour
• 220 gwarm water
• 1egg
• 20 gsunflower oil
• 5 gfine salt

Filling

• 600 gfloury potatoes, peeled
• 300 gdry farmer's cheese (twaróg)
• 300 gonions, finely diced
• 60 gbutter
• 7 gfine salt
• 2 gblack pepper