Pierogi Ruskie

by Nadia Kim

165 pierogi · about 6.2 kg · 30 servings

Potato and Cheese Filling

• 3.31 lbfloury potatoes
• 1.98 lblarge onion
• 6 ⅛ tbspbutter
• 1.98 lbfull-fat twaróg (Polish farmer's cheese)
• 1 ½ tspsalt
• 1 ½ tspground black pepper

Dough

• 12 cupsall-purpose flour
• 1 ½ tspsalt
• 3 ⅛ cupshot water
• ¾ cupcanola oil

Shaping, Boiling and Frying

• 3onion
• 6 ⅛ tbspbutter