Pierogi

2c. potatoes, chopped
1c. cottage cheese
3/4c. cheddar, grated
1T. lemon juice
1t. Dijon mustard
dash black pepper
*
1 1/2c. flour
1/2t. salt
1/8t. nutmeg
2 eggs, beaten
4T. butter
Cook and drain the potatoes. Add the rest of the filling parts (through the black pepper) and mix them up.

Combine the flour, salt, nutmeg, eggs. Cut in the butter until it's well incorporated. Wrap up and let it rest for half and hour or so in the fridge.

Now, put a good sized pot of water on to boil.

Divide the dough into 16 pieces. roll out each piece into 4 1/2 inch diameter circles. Fill half the circle, leaving an edge to seal, with the potato mixture. Then what you should really do is seal it shut by folding over the dough and crimping it shut with a wet fork.

Drop them in the pot five or six at a time. After they float to the top, let them boil around in there for five more minutes. Remove with a slotted spoon.

You can eat them now, but what you really should do is fry them up! A little oil in the pan, brown them up some.

Then slice some onion up and saute that to put on top of your pierogis.