Potato Cheese Pierogies

• 3 12 quarts water
• 2 cups chopped unpeeled potatoes
• 1 cup ricotta cheese
• 34 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 12 cups white flour
• 12 teaspoon salt
• 18 teaspoon nutmeg (use more if you like this flavor)
• 4 tablespoons butter
• 2 eggs, beaten
• butter
• sour cream
• paprika

1. Bring water to boil and cook the potatoes until they are tender.
2. Drain and mash in a medium bowl.
3. Add the cheeses and lemon juice, mustard, dill and pepper.
4. Mix well and set aside.
5. Combine flour, salt and nutmeg in a mixing bowl.
6. Cut the butter into the flour until well blended.
7. Add eggs and knead until smooth.
8. Divide into 16 balls.
9. Meanwhile, bring water to a boil.
10. Roll out each ball into a circle.
11. Place 1 1/2 tablespoons filling on one side, leaving a 1/4 border.
12. Fold in half and press edges with a fork to seal.
13. Cook in the boiling water until they rise to the top.
14. Serve with sour cream, butter and paprika.

water, potatoes, ricotta cheese, cheddar cheese, lemon juice, dill, black pepper, white flour, salt, nutmeg, butter, eggs, butter, sour cream, paprika

Taken from www.food.com/recipe/potato-cheese-pierogies-160884 (may not work)