BRYNDZOVÉ PIROHY

DUMPLINGS FILLED WITH FETA CHEESE

Ingredients: One and 1/2 pounds of boiled potatoes, 1/2 pound of regular flour, 1 egg, smoked bacon, salt, and sour cream or yogurt for serving.

Pirohy: Peel the boiled potatoes, grate them and add flour, egg and salt. Make dough, roll it out into a thin round shape on a baking-board. Cut out circles with a form or with water glass, put on it feta cheese filling, fold the dough over, press the edges well, and boil in salted water. When they emerge to the surface, boil a little more and take out. My mother used to fry the pirohy in oil just prior to serving. Top it of with fried bacon and serve with sour cream or yogurt.

Filling: 1/2 pound of feta cheese, 1/2 pound of grated boiled potatoes, chopped dill, 1 egg and salt. Feta cheese mix (stir) with boiled, cooled and grated potatoes, chopped dill, egg and a bit of sour cream. Mix well. The mixture must be quite thick.

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Published in the Slovak Heritage Live newsletter Volume 3, No. 2, Summer 1995
Copyright © Vladimir Linder 1995 
3804 Yale Street, Burnaby, British Columbia, Canada V5C 1P6
The above article may not be copied, reproduced, republished, or redistributed by any means including electronic, without the express written permission of Vladimir Linder. All rights reserved.