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:
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 1/2 tablespoons filling on one side, leaving a 1/4 ” 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.
Servings: 4-6
Time preparation: 20 min.
Time total: 25 min.