Pierogi Ruskie

by Nadia Kim

165 pierogi · about 6.2 kg · 30 servings

Potato and Cheese Filling

• 1500 gfloury potatoes
• 900 glarge onion
• 90 mlbutter
• 900 gfull-fat twaróg (Polish farmer's cheese)
• 7.5 mlsalt
• 7.5 mlground black pepper

Dough

• 1500 gall-purpose flour
• 7.5 mlsalt
• 750 mlhot water
• 180 mlcanola oil

Shaping, Boiling and Frying

• 3onion
• 90 mlbutter