Pierogi ruskie

by Marta Kowal

40 pierogi · about 2.1 kg · 5 servings

Dough

• 4 cupsplain flour
• 8 ozwarm water
• 1egg
• 0.75 ozsunflower oil
• 0.25 ozfine salt

Filling

• 1.32 lbfloury potatoes, peeled
• 10.5 ozdry farmer's cheese (twaróg)
• 10.5 ozonions, finely diced
• 2 ozbutter
• 0.25 ozfine salt
• 0.25 ozblack pepper