In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center, crack in the eggs, and stir until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

Peel and chop the potatoes, boil them in salted water for 15-20 minutes until tender, then mash with dill, garlic, goat cheese, and salt.

Roll out the dough on a floured surface to 1/8 inch thick. Cut into 3-inch squares, placing them on a floured tray.

Place a tablespoon of filling on each square, moisten edges, fold to form a triangle, and seal tightly with a fork.

Boil in salted water for 6-8 minutes until they float and are tender. Drain and serve.

Optional: Fry in butter for 2-3 minutes per side until golden and crispy. Serve with sour cream or fresh herbs.