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.
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Units: US | Metric
- 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
- 1Bring water to boil and cook the potatoes until they are tender. Drain and mash in a medium bowl.
- 2Add the cheeses and lemon juice, mustard, dill and pepper. Mix well and set aside.
- 3Combine flour, salt and nutmeg in a mixing bowl. Cut the butter into the flour until well blended.
- 4Add eggs and knead until smooth. Divide into 16 balls. Meanwhile, bring water to a boil.
- 5Roll out each ball into a circle. Place 1 ½ tablespoons filling on one side, leaving a ¼ “ border.
- 6Fold 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.
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Nutritional Facts for Potato Cheese Pierogies
Serving Size: 1 (720 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 561.5
- Calories from Fat 266
- Total Fat 29.6 g
- Saturated Fat 17.7 g
- Cholesterol 189.8 mg
- Sodium 626.8 mg
- Total Carbohydrate 51.7 g
- Dietary Fiber 2.9 g
- Sugars 1.3 g
- Protein 21.9 g