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Bryndzové Pirohy
Traditional Slovak potato dumplings filled with a savory mixture of bryndza (sheep cheese) and sometimes bacon or onion. Often served with a topping of fried bacon bits and sour cream.
🧂 Ainekset
- 750 g Potatoes(boiled and mashed)
- 250 g All-purpose flour(plus more for dusting)
- 1 large Egg yolk
- 0.5 tsp Salt
- 300 g Bryndza (sheep cheese)(crumbled)
- 100 g Smoked bacon(diced)
- 150 g Sour cream(for serving)
👨🍳 Ohjeet
- 1
In a bowl, combine mashed potatoes, flour, egg yolk, and salt. Mix until a soft, pliable dough forms. Knead gently on a floured surface until smooth.
💡 Ammattilaisvinkit: The amount of flour may vary depending on the moisture content of the potatoes. - 2
Roll out the dough thinly (about 2-3 mm thick) on a floured surface.
💡 Ammattilaisvinkit: Work in batches to prevent the dough from drying out. - 3
Cut out circles from the dough using a round cutter (about 7-8 cm in diameter).
- 4
Place a spoonful of crumbled bryndza in the center of each dough circle. Fold the dough in half to create a semi-circle, pressing the edges firmly to seal.
💡 Ammattilaisvinkit: Ensure the edges are well-sealed to prevent the filling from leaking out during cooking. - 5
Bring a large pot of salted water to a boil. Carefully drop the pirohy into the boiling water.
- 6
Cook the pirohy for about 5-7 minutes after they float to the surface, or until tender.
💡 Ammattilaisvinkit: Do not overcrowd the pot; cook in batches if necessary. - 7
While the pirohy are cooking, fry the diced bacon in a separate pan until crispy. Remove bacon bits and set aside, reserving some of the rendered fat.
- 8
Drain the cooked pirohy. Serve immediately, topped with fried bacon bits, a dollop of sour cream, and a drizzle of the reserved bacon fat.
💡 Ammattilaisvinkit: Some variations include adding sautéed onions to the bacon fat before serving.
💡 Ammattilaisvinkit
- ✓Use freshly mashed potatoes for the best dough consistency.
- ✓Bryndza can be quite salty, so taste it before adding extra salt to the filling or dough.
- ✓Freezing: Uncooked pirohy can be frozen on a tray until firm, then transferred to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add finely chopped, sautéed onion or chives to the bryndza filling.
- Serve with a sprinkle of fresh dill or parsley.