Pierogi Ruskie

by Nadia Kim

55 pierogi · about 2.1 kg · 10 servings

Potato and Cheese Filling

• 500 gfloury potatoes
• 300 glarge onion
• ≈ 29 gbutter
• 300 gfull-fat twaróg (Polish farmer's cheese)
• ≈ 3 gsalt
• ≈ 1 gground black pepper

Dough

• 500 gall-purpose flour
• ≈ 3 gsalt
• ≈ 250 ghot water
• ≈ 57 gcanola oil

Shaping, Boiling and Frying

• ≈ 110 gonion
• ≈ 29 gbutter