Pierogi Ruskie

by Nadia Kim

55 pierogi · about 2.1 kg · 10 servings

Potato and Cheese Filling

• 1.1 lbfloury potatoes
• 10.5 ozlarge onion
• 2 tbspbutter
• 10.5 ozfull-fat twaróg (Polish farmer's cheese)
• ½ tspsalt
• ½ tspground black pepper

Dough

• 4 cupsall-purpose flour
• ½ tspsalt
• 17 tbsphot water
• ¼ cupcanola oil

Shaping, Boiling and Frying

• 1onion
• 2 tbspbutter