Bryndzové Pirohy (Slovak Bryndza Pierogi)

A recipe for Bryndzové Pirohy (Slovak Bryndza Pierogi)! A soft potato-based dough is filled with a Bryndza cheese mixture and boiled until tender.

Recently while in Rockville, Maryland, I visited the Polish market Kielbasa Factory and was so excited to see they had Bryndza. I have very rarely come across this cheese in the United States, so I immediately started looking for different ways to use it.

A particular favorite is Bryndzové Halušky (Slovak Potato Dumplings with Cheese), but I wanted to try making Pirohy this time!

Bryndzové Pirohy are crescent-shaped dumplings filled with a Bryndza cheese filling. While researching, I came across a few different ways of making these delicious Pirohy.

Some add potato to the dough, others don’t. I also saw a few recipes with the white part of a finely chopped green onion added to the filling with the thinly sliced dark green leaves used as garnish.

After forming the Bryndzové Pirohy and boiling until tender, I topped them with sour cream, crisp bacon, a little of the rendered bacon fat, and a sprinkling of chopped fresh chives.

You can even fry them to make Vyprážané Bryndzové Pirohy.

Bryndza

Bryndza is a type of sheep milk cheese popular in Slovakia. If you are in the area, it is best to get it fresh from raw sheep’s milk for the maximum health benefits.

If you are unable to locate Bryndza, you can get a similar flavor by blending together 6 ounces (170 grams) sheep feta with 1/3 cup (75 grams) sour cream and 2 tablespoons (30 grams) softened unsalted butter until smooth.

A Few Tips

The potatoes need to be completely smooth to form into a soft dough. If any larger pieces remain, they will cause tears in the formed Pirohy. Press the potatoes through a ricer to get that fine texture.

After boiling and mashing the potatoes, set aside 5 ounces (150 grams) to use in the filling.

If the dough is too sticky to handle, slowly add a little more flour. If it is too dry and crumbly, slowly add a little more water.

Allow the dough to rest, covered, for at least 1 hour. If the dough is still shrinking back and not easily rolled, allow to rest for a few more minutes at room temperature.

Keep the dough you are not actively working with completely covered to prevent it from drying out. If the edges of the wrapper do become too dry to seal, wet lightly with a little water.

When filling, take care to place the cheese mixture in the center of the wrapper and away from the edges. This will make the dumplings easier to tightly seal.

You can freeze the extra Pirohy in a single layer on a parchment lined baking sheet before boiling. Once frozen, transfer to a freezer-safe airtight bag. If you are boiling frozen Pirohy, the cooking time needs to be increased by a couple of minutes.

Bryndzové Pirohy (Slovak Bryndza Pierogi) Recipe

Adapted from Slovak Cooking

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5 from 4 votes

Bryndzové Pirohy (Slovak Bryndza Pierogi)

A recipe for Bryndzové Pirohy (Slovak Bryndza Pierogi)! A soft potato-based dough is filled with Bryndza cheese mixture and boiled until tender.

Course Main

Cuisine Slovak

Keyword bryndza, cheese, mashed potatoes, pierogi, pirohy, potato, Slovak, Slovakia

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time: 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 40 Pirohy

Ingredients

Dough:

• 1 pound (450 grams) russet potatoes
• 2 cups (250 grams) all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 1 tablespoon canola oil
• 1-2 tablespoons (15-30 milliliters) water as needed

Filling:

• 8 ounces (227 grams) Bryndza cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

To serve:

• 8 ounces (227 grams) thick sliced bacon chopped
• Sour cream
• Thinly sliced fresh chives

Instructions

To make the dough:

• Place the potatoes in a large pot and cover with cold water. Cover and bring to a boil. Reduce to a low boil and cook until the potatoes are completely tender, 20-30 minutes.
• Gently remove the tender potatoes from the water and set aside until cool enough to handle.
• Peel the warm potatoes and press through a potato ricer to make a completely smooth mixture.
• Set aside 5 ounces (150 grams) of the potatoes for the filling.
• Place the remaining potato mixture in the bowl of a stand mixer fitted with a dough hook or a large bowl.
• Add the flour and salt, then combine.
• Mix in the egg and oil. Slowly pour in the water just until the dough comes together. If too dry and crumbly to bring together, slowly add more water. If too wet and sticky, slowly add a little more flour.
• On a lightly floured surface, knead the dough until soft and smooth. Wrap in plastic wrap and let sit for at least 1 hour and up to 2 hours.

To make the filling:

• Combine the set aside 5 ounces (150 grams) mashed potatoes with the bryndza cheese, salt, and pepper. Adjust seasonings as desired and set aside.

To assemble:

• Line a large baking sheet or counter surface with parchment. Lightly flour a large work surface.
• Divide the rested dough into 2 equal pieces. Place one piece on work surface and place the other back in the plastic wrap.
• Roll the dough into a thin sheet, dusting with flour as needed to prevent sticking, until it is about 1/8 inch (3 millimeters) thick.
• Use a 3 inch (7.5 centimeter) wide circular cutter or the top of a glass to cut out circles of dough. Gather up the scraps and add it to the covered piece of dough.
• Place a spoonful of the cheese filling to the center of a circle. Fold the circle in half over the filling to make a half moon shape, lightly pressing around the filling to remove any air pockets as you press down to seal the edges. If desired, use a fork to crimp around the edges. Place on prepared parchment in a single layer and repeat with remaining dough and filling.

To serve:

• In a large pan, place the chopped bacon over medium heat. Cook, stirring occasionally, until crisp and the fat has rendered. Remove from heat and set aside.
• Bring a large pot of salted water to a boil. Add a few of the Pirohy, taking care not to overcrowd, and stir gently to separate from the bottom.
• Cook until the Pirohy float to the top and the edges are tender, about 3-5 minutes. Use a slotted spoon to remove, drain, and repeat with remaining Pirohy.
• Serve the Pirohy immediately with sour cream, the crisp bacon and a drizzle of the rendered fat, and fresh chives.