Step by step
How to make it
- Boil the potatoes in their skins, cool completely, peel and grate or rice them finely.
- Reserve about one quarter of the potatoes for the filling. Mix the rest with flour, egg and salt into a soft but workable dough.
- Mix the reserved potato with about two thirds of the bryndza. Keep the remaining bryndza for serving.
- Roll the dough on a floured surface to about 3 mm. Cut circles, place a teaspoon of filling in each and fold into half-moons.
- Press the edges firmly, first with your fingers and then with a fork. Keep the finished pirohy lightly floured.
- Boil in batches in gently salted water for 6–8 minutes, until they float and the dough is cooked through.
- Serve with sour cream mixed with the remaining bryndza, then add crisp bacon or melted butter and fresh chives.
Apartment-kitchen tip: Cool potatoes absorb less flour. Add only enough flour to make the dough manageable; too much makes the pirohy heavy.
Recipe background: Slovakia Travel. This is an English, apartment-friendly adaptation written by Apartments Piknik.