Potato Cheese Pierogies

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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
•  butter
•  sour cream
•  paprika

Directions

1. Bring water to boil and cook the potatoes until they are tender. Drain and mash in a medium bowl.
2. Add the cheeses and lemon juice, mustard, dill and pepper. Mix well and set aside.
3. Combine flour, salt and nutmeg in a mixing bowl. Cut the butter into the flour until well blended.
4. Add eggs and knead until smooth. Divide into 16 balls. Meanwhile, bring water to a boil.
5. Roll out each ball into a circle. Place 1 ½ tablespoons filling on one side, leaving a ¼ “ border.
6. 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.