Pierogi Ruskie

by Nadia Kim

110 pierogi · about 4.2 kg · 20 servings

Potato and Cheese Filling

• 1000 gfloury potatoes
• 600 glarge onion
• 4 tbspbutter
• 600 gfull-fat twaróg (Polish farmer's cheese)
• 1 tspsalt
• 1 tspground black pepper

Dough

• 1000 gall-purpose flour
• 1 tspsalt
• 500 mlhot water
• 8 tbspcanola oil

Shaping, Boiling and Frying

• 2onion
• 4 tbspbutter