Pierogi Ruskie

by Nadia Kim

110 pierogi · about 4.2 kg · 20 servings

Potato and Cheese Filling

• 2.2 lbfloury potatoes
• 1.32 lblarge onion
• ¼ cupbutter
• 1.32 lbfull-fat twaróg (Polish farmer's cheese)
• 1 tspsalt
• 1 tspground black pepper

Dough

• 8 cupsall-purpose flour
• 1 tspsalt
• 2 ⅛ cupshot water
• ½ cupcanola oil

Shaping, Boiling and Frying

• 2onion
• ¼ cupbutter