Pierogi Ruskie

by Nadia Kim

110 pierogi · about 4.2 kg · 20 servings

Potato and Cheese Filling

• 1000 gfloury potatoes
• 600 glarge onion
• ≈ 58 gbutter
• 600 gfull-fat twaróg (Polish farmer's cheese)
• ≈ 6 gsalt
• ≈ 2.5 gground black pepper

Dough

• 1000 gall-purpose flour
• ≈ 6 gsalt
• ≈ 500 ghot water
• ≈ 115 gcanola oil

Shaping, Boiling and Frying

• ≈ 220 gonion
• ≈ 58 gbutter