Set out a scale and the equipment for Potato pierogi. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, egg, potato, cheddar, yellow onion, unsalted butter, water, kosher salt. Potato pierogi is cooked in Poland as its own plate, not as a copy of a restaurant menu. Fill a soft dough with potato and cheese, boil the dumplings, then gloss them with browned onion. Amounts are for 4 from foods this library can count.
