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Main dishes

Sweet pierogi with poppy seeds and bread roll dough

Name: Sweet pierogi with poppy seeds and bread roll dough
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 4 Stale bread rolls; 350–400 g Semi-coarse wheat flour; as needed Milk; 100 g Ground poppy seeds (or thick jam or farmer cheese)

Boiled pierogi made with milk-soaked stale bread rolls and flour, filled with jam or farmer cheese and topped with poppy seeds. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Servings: 4 servings
Difficulty: Medium
Cuisine: Slovak

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These poppy seed-topped pierogi are boiled dumplings made with dough from soaked bread rolls and semi-coarse wheat flour. Simply slice the rolls, pour milk over them, and let them soak for 15 minutes before working in about 350–400 g of flour. Cut circles from the rolled-out dough, fill them with thick jam or tvaroh, a fresh farmer cheese, and boil them in salted water. For a sweet version, serve with butter and poppy seeds; for a savory version, fill them with cabbage and smoked meat.

Ingredients

4 servings

Stale bread rolls 4
Semi-coarse wheat flour 350–400 g
Milk as needed
Ground poppy seeds (or thick jam or farmer cheese) 100 g

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Instructions

Tip: tap a step to mark it as done.

Cut the rolls into rounds and pour over enough milk to soak them without leaving them floating in it. Let stand for about 15 minutes to soften.
Gradually add the semi-coarse wheat flour. Start by sprinkling some flour over the soaked rolls, judging the amount by eye, and work it in with your hands. Continue adding flour and mixing until you have a uniform dough that is not sticky. Use approximately 350–400 g of flour. If desired, add a pinch of salt to the dough.
Roll the dough out thinly on a board. Cut out circles, place 1 tsp of filling on each, and fold over and seal the edges to form pierogi.
Boil the pierogi in lightly salted water. They are done when they float to the surface.

Tip: Before adding the flour, mash the soaked rolls with a fork to make a smoother dough that will not tear when rolled out. Brush excess flour off the circles so the edges of the pierogi seal properly.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 593 kcal
Protein: 18 g
Carbohydrates: 100 g
of which sugars: 2.1 g
Fat: 13 g
of which saturates: 1.6 g
Fiber: 8.3 g
Salt: 0.6 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: Pirôžky zo starých rožkov s makom