Pierogi Ruskie

by Nadia Kim

27.5 pierogi · about 1 kg · 5 servings

Potato and Cheese Filling

• 9 ozfloury potatoes
• 5.5 ozlarge onion
• 1 tbspbutter
• 5.5 ozfull-fat twaróg (Polish farmer's cheese)
• ¼ tspsalt
• ¼ tspground black pepper

Dough

• 2 cupsall-purpose flour
• ¼ tspsalt
• 8 ½ tbsphot water
• 2 tbspcanola oil

Shaping, Boiling and Frying

• ½onion
• 1 tbspbutter