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Bryndzové pirohy: Slovak pierogi with sheep cheese
Pierogi from a kefir and yeast dough, filled with bryndza sheep cheese, quark or jam, then boiled in water or steamed. A Slovak classic that serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr
- Cook time
- 20 min
- Total time
- 1 hr 20 min
- Servings
- 6 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Bryndzové pirohy (Slovak pierogi with sheep cheese) made from kefir dough are among the most typical Slovak dishes and are also a good choice for Sunday lunch. The thick dough is made from eggs whisked with a little sugar, kefir, water and all-purpose flour mixed with active dry yeast. Rounds are cut from the rolled-out dough and filled with bryndza (soft sheep's milk cheese), or with quark (farmer's cheese) or thick jam, and the pirohy are then boiled in water or steamed. The recipe serves six.
Ingredients
Dough
Filling
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Instructions
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In a bowl, slowly whisk the eggs with the sugar and, stirring constantly, add the kefir, salt and water.
Add the flour mixed with the yeast and work it into a thick dough. Let it rest for 10 to 15 minutes.
On a floured board, roll out the dough thinly and cut out small rounds with a glass. Put a teaspoon of bryndza on each one, or quark or jam if you prefer, fold it over into a half-moon and press the edges together firmly.
Drop the pirohy into boiling salted water and cook them covered for about 10 minutes, turning them over halfway through. Remove them as soon as they are cooked. The pirohy can also be steamed.
Tip: Brush the edges of the rounds with water before sealing and press them with a fork so the pirohy do not open while cooking. Add them to the water in small batches and cook at a gentle boil.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 604 kcal
- Protein
- 25 g
- Carbohydrates
- 82 g
- of which sugars
- 5.1 g
- Fat
- 19 g
- of which saturates
- 11 g
- Fiber
- 3.1 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Bryndzové pirohy z kefírového cesta
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