Tender crescent-shaped dumplings filled with bryndza cheese, potato, or sauerkraut, boiled and served with butter and fried onions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: fried onions, sour cream, chives
Accompaniments: pickled beets
Instructions
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1
Mix flour, egg, water, and salt into a smooth dough. Rest 30 min.
-
2
Roll dough thin, cut circles with a glass.
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3
Place a spoonful of filling on each circle, fold and press edges to seal.
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4
Boil in salted water until they float, about 4 minutes. Drain.
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5
Fry onion in butter until golden.
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6
Toss pirohy with fried onion butter and serve with sour cream.
Did You Know?
In the Spiš region of eastern Slovakia, entire villages hold pirohy festivals where thousands are made and consumed in a single day.
Chef's Notes
Equipment Tips
- rolling pin
- large pot
- pastry cutter or glass
Garnishing
fried onions, sour cream, chives
Accompaniments
pickled beets
The Story Behind Pirohy
Pirohy arrived in Slovakia via trade routes from Eastern Europe in the medieval period. Each region developed its own signature filling, from bryndza cheese in the mountains to sauerkraut in the lowlands.
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