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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.
- 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
- 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.