I thought the receipe was good but not great. I thought the dough was a bit dry and the filling a bit loose compared to the filling my grandmother, mother and my friend's mother use. My grandmother and mother used Farmer's cheese in the potato filling but I can't get it where I live so I substitute cottage cheese and find that I like the addition of the cheese better than the Potato filling listed. As far as the dough was concerned, I don't use sour cream, I use 1/3 c water for my liquid, 2 eggs, salt, no baking powder and find it makes a good medium-soft dough. I put it in a plastic bag so it won’t dry out, if I'm not going to use it right away, after I've kneeded it. When ready to assemble I divide dough in half. On a floured board (surface) roll out each half to about 1/8” roll and cut in ¾ in pieces and flatten with my hand, insert the potato/cheese filling and crimp it around the edges. My grandmother used to roll out the dough and use a glass to cut circles to ensure a more uniform size. For the potato mix, I peel and cook 5 potatoes. Mash and add ¼ stick of margarine and ½ large onion that has been sautéed in butter and 4 oz of small curd cottage cheese and cooled in the refrigerator until it is a bit stiff. I am always looking for a bettr one though so enjoy trying all submissions.
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