Pierogi Ruskie

by Nadia Kim

27.5 pierogi · about 1 kg · 5 servings

Potato and Cheese Filling

• 250 gfloury potatoes
• 150 glarge onion
• ≈ 14 gbutter
• 150 gfull-fat twaróg (Polish farmer's cheese)
• ≈ 1.5 gsalt
• ≈ 0.6 gground black pepper

Dough

• 250 gall-purpose flour
• ≈ 1.5 gsalt
• ≈ 125 ghot water
• ≈ 28 gcanola oil

Shaping, Boiling and Frying

• ≈ 55 gonion
• ≈ 14 gbutter