Entree: Slovakia – Northern Culinary Region – Pirohy (Boiled filled dumplings typically stuffed with mashed potato and cheese then pan-fried and served with sour cream)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 1 large egg, approx. 50 g
- 1 cup (240 ml) warm water
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) unsalted butter, melted
- For the filling:
- 1 lb (454 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) farmer's cheese or quark (tvaroh)
- 2 tbsp (30 g) unsalted butter
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1 large egg yolk (from a large egg), approx. 18 g (optional, for richer filling)
- For finishing:
- 3 tbsp (45 g) unsalted butter
- 1 medium yellow onion, thinly sliced
- 1/2 cup (120 ml) sour cream for serving
- Fresh chives or chopped parsley for garnish
- Smoked bacon bits or diced smoked ham for serving (optional)

Instructions

1. Cook potatoes in salted boiling water until very tender, about 15–20 minutes. Drain and mash with 2 tbsp butter, add farmer's cheese, salt, pepper, and the optional egg yolk. Mix until creamy and cool the filling.
2. Make the dough by combining flour and salt in a bowl. Whisk egg with warm water and melted butter, pour into the flour and mix until a soft dough forms. Knead briefly on a floured surface until smooth, about 5 minutes. Cover and let rest 20 minutes.
3. Roll dough into a 1/8–1/4 inch (3–6 mm) thickness. Cut into 3-inch (7.5 cm) circles or squares. Place about 1 tbsp (15–20 g) of filling in the center of each piece. Fold and seal edges firmly, using a fork to crimp if desired.
4. Bring a large pot of salted water to a gentle boil. Cook pirohy in batches; when they float, cook 1–2 minutes more to ensure filling is heated through. Remove with a slotted spoon and drain.
5. In a large skillet, melt 3 tbsp butter over medium heat. Add sliced onion and cook until soft and golden. Add boiled pirohy and pan-fry until the edges develop light golden crusts, about 3–5 minutes per side.
6. Serve hot topped with sour cream and chopped chives. Offer smoked bacon bits or diced smoked ham on the side for a northern Slovak touch.