Pierogi Ruskie

by Nadia Kim

165 pierogi · about 6.2 kg · 30 servings

Potato and Cheese Filling

• 1500 gfloury potatoes
• 900 glarge onion
• 6 tbspbutter
• 900 gfull-fat twaróg (Polish farmer's cheese)
• 1 ½ tspsalt
• 1 ½ tspground black pepper

Dough

• 1500 gall-purpose flour
• 1 ½ tspsalt
• 750 mlhot water
• 12 tbspcanola oil

Shaping, Boiling and Frying

• 3onion
• 6 tbspbutter