Pierogi Ruskie

by Nadia Kim

165 pierogi · about 6.2 kg · 30 servings

Potato and Cheese Filling

• 1500 gfloury potatoes
• 900 glarge onion
• ≈ 86 gbutter
• 900 gfull-fat twaróg (Polish farmer's cheese)
• ≈ 9 gsalt
• ≈ 3.5 gground black pepper

Dough

• 1500 gall-purpose flour
• ≈ 9 gsalt
• ≈ 750 ghot water
• ≈ 170 gcanola oil

Shaping, Boiling and Frying

• ≈ 330 gonion
• ≈ 86 gbutter