Recipe by dicentra
These were really good, but labor intensive. You MUST use white flour in the dough, or it just falls apart. The filling was very yummy. A mold for making the pierogis may help in making them look a little nicer.
Top Review by VegSocialWorker
Five stars as this recipe is easy to follow and tasted good. Mine tured out very funny looking, but that was due to my inexperience with making them and not the recipe. Made a double batch, and found that there was a lot of filling left over (again not sure if that was just my error). We ate some fresh ones for dinner and they were great. I froze the rest and hope that they turn out well also. Thanks for this recipe, it was fun to do!
- 3 1⁄2 quarts water
- 2 cups chopped unpeeled potatoes
- 1 cup ricotta cheese
- 3⁄4 cup shredded cheddar cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (I used more)
- 1 teaspoon dill (I used more here too)
- 1 dash black pepper
- 1 1⁄2 cups white flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon nutmeg (use more if you like this flavor)
- 4 tablespoons butter
- 2 eggs, beaten
- sour cream
Directions See How It's Made
- Bring water to boil and cook the potatoes until they are tender. Drain and mash in a medium bowl.
- Add the cheeses and lemon juice, mustard, dill and pepper. Mix well and set aside.
- Combine flour, salt and nutmeg in a mixing bowl. Cut the butter into the flour until well blended.
- Add eggs and knead until smooth. Divide into 16 balls. Meanwhile, bring water to a boil.
- Roll out each ball into a circle. Place 1 ½ tablespoons filling on one side, leaving a ¼ “ border.
- Fold in half and press edges with a fork to seal. Cook in the boiling water until they rise to the top. Serve with sour cream, butter and paprika.