👨‍🍳 作り方

1. 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.

   💡 プロのコツ: The amount of flour may vary depending on the moisture content of the potatoes.
2. 2

   Roll out the dough thinly (about 2-3 mm thick) on a floured surface.

   💡 プロのコツ: Work in batches to prevent the dough from drying out.
3. 3

   Cut out circles from the dough using a round cutter (about 7-8 cm in diameter).

4. 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.

   💡 プロのコツ: Ensure the edges are well-sealed to prevent the filling from leaking out during cooking.
5. 5

   Bring a large pot of salted water to a boil. Carefully drop the pirohy into the boiling water.

6. 6

   Cook the pirohy for about 5-7 minutes after they float to the surface, or until tender.

   💡 プロのコツ: Do not overcrowd the pot; cook in batches if necessary.
7. 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. 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.

   💡 プロのコツ: Some variations include adding sautéed onions to the bacon fat before serving.