Sometimes it is nice to channel your roots. My family’s history can be traced back to Poland. I’m the 4th or 5th generation to be born in the US. I don’t even really consider myself Polish. I’m a mutt.
This is one of those recipes that should have been handed down from my grandmother or great grandmother… Total comfort food.
If you are going to make them to freeze. Freeze them individually on a tray or baking sheet before boiling them. Then package them in zip lock bags. Don’t forget to lable and date the bags. You can drop them into the boiling water right from the freezer. No need to thaw. I love that.
I always seem to have WAY more filling so I double the amount of dough. Freeze half and eat the other half for dinner. Delicious!
Potato Cheese Pierogies
3 1/2 quarts water
2 cups chopped unpeeled potatoes (I peel mine)
1 cup ricotta cheese (Jack works too)
3/4 cup shredded cheddar cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard (I use more)
1 teaspoon dill (I used more here too)
1 dash black pepper
1 1/2 cups white flour (do NOT try and use whole wheat. It won’t work. Ask me how I know.)
1/2 teaspoon salt
1/8 teaspoon nutmeg (use more if you like this flavor – I love it)
4 tablespoons butter
2 eggs , beaten
butter
sour cream
paprika
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.
Touch of Nectar 