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Slovak Pirohy with sheep cheese

Slovak Pirohy​

with sheep cheese "bryndza" and potato filling​

 

I love them. The ones my mum is cooking at home in Košice, Slovakia - each one of them is of a different size and a shape and there are always plenty of them. And then the ones I could not stop eating while in Krakow, Poland. That was when I found out about Polish “pierogi”. I do not know who invented them, but they are just delicious. And as I can now travel nor to Slovakia neither to Poland, pirohy are on the top of my cooking list.

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PS: For more photos check out the GALLERY.

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Dough

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  • 500 g white flour (polohruba)

  • 1 egg

  • 200 ml water (room temperature)

  • 2 tablespoons cooked potatoes (from the ones for filling)

  • salt

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  1. Put all the ingredients to a bowl, mix together and knead with your hands.

  2. If the dough is too sticky, add some more flour - if it is too dry/hard, add some more water.

  3. Once the dough is not sticking to your hands, you have no flour left in the bowl and the dough is nicely consistent, let it rest for 10 minutes.

  4. Put a half of the dough to the lightly floured work surface on roll with a rolling pin - should be 3 mm thick.

  5. Use a mug to cut the rounds - I used a mug with 11,5 cm diameter and got 38 pieces of pirohy.

  6. Put 1,5 teaspoon of filling on each round and close - use a fork to press the edges of the dough together.

  7. Pirohy are to be cooked in a large pot of salted boiling water.

  8. Put pirohy to the boiling water, one by one, carefully - I did put max 14 pieces to the pot at once.

  9. After the pirohy pop up back on the water surface, give them around 7 more minutes.

  10. Take the pirohy out of the water, move another ones to the water (must be boiling).

  11. Add the toppings and serve.

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Filling

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  • 600 g of cooked potatoes (unpeeled)

  • 200 g of sheep cheese - bryndza

  • 1 tablespoon of butter

  • salt if needed - depends on how salty your sheep cheese is

 

  1. Boil the unpeeled potatoes and let them cool down.

  2. Peel off the potatoes and grate them or simply crush them, put two tablespoons of potatoes aside.

  3. Mix all the ingredients together.

 

Toppings

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Choose your favourite...or go for a combo:

  • bacon - cut into cubes, fry on a pan

  • onion - cut into small pieces, fry on a pan (together with bacon or on some sunflower oil)

  • sour cream

  • fresh herbs like dill or chives

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