Pierogi Ruskie

by Nadia Kim

55 pierogi · about 2.1 kg · 10 servings

Potato and Cheese Filling

• 500 gfloury potatoes
• 300 glarge onion
• 2 tbspbutter
• 300 gfull-fat twaróg (Polish farmer's cheese)
• ½ tspsalt
• ½ tspground black pepper

Dough

• 500 gall-purpose flour
• ½ tspsalt
• 250 mlhot water
• 4 tbspcanola oil

Shaping, Boiling and Frying

• 1onion
• 2 tbspbutter