Pierogi Ruskie

by Nadia Kim

110 pierogi · about 4.2 kg · 20 servings

Potato and Cheese Filling

• 1000 gfloury potatoes
• 600 glarge onion
• 60 mlbutter
• 600 gfull-fat twaróg (Polish farmer's cheese)
• 5 mlsalt
• 5 mlground black pepper

Dough

• 1000 gall-purpose flour
• 5 mlsalt
• 500 mlhot water
• 120 mlcanola oil

Shaping, Boiling and Frying

• 2onion
• 60 mlbutter