Pierogi Ruskie

by Nadia Kim

27.5 pierogi · about 1 kg · 5 servings

Potato and Cheese Filling

• 250 gfloury potatoes
• 150 glarge onion
• 1 tbspbutter
• 150 gfull-fat twaróg (Polish farmer's cheese)
• ¼ tspsalt
• ¼ tspground black pepper

Dough

• 250 gall-purpose flour
• ¼ tspsalt
• 125 mlhot water
• 2 tbspcanola oil

Shaping, Boiling and Frying

• ½onion
• 1 tbspbutter