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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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 1/2 tablespoons filling on one side, leaving a 1/4 “ 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.
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