Happy Monday Morning!
I have been busy cooking this weekend and I have very special recipe to share with you for Meatless Monday.
Once again it is a recipe from my childhood …… something my aunt used to make often & I couldn’t get enough of ….
… in Slovakia we call them Bryndzové Pirohy ….. the closest English translation would be Slovak Pierogi with Potato & Bryndza.
Bryndza is a special cheese made from sheep’s milk ….. it is salty & crumbly with distinctive flavor. The closest cheese to Bryndza in North America would be Feta.
Bryndza is very popular in Slovakia and is available in every grocery store ……. however the best Bryndza is fresh made in a hills of Slovakia by sheep shepherds.
I remember on the weekends going with my grandpa hiking ….. picking wild blueberries and lingonberries …… stopping at our favorite Salaš (place in hills where shepherds live during the grazing season) ….. having a mug or two of cold Žinčica ( fermented sheep milk) and buying fresh Bryndza to take home.
….. life was so much simpler then ….. many times I wish I could give my children same childhood like I had, but I know that is not possible so at least I can share my memories with them through special dishes like Slovak Pierogi with Potato & Bryndza (Bryndzové Pirohy)
This recipe makes about 100-120 pierogies.
- 2lbs Potatoes
- 250g Bryndza (you can substitute with Feta)
- 6,5 cups Flour
- 2 eggs
- 2 cups Water
- 1/2 cup Fresh Chives (finely chopped)
STEP 1: In a large pot cook whole potatoes with skin until tender. Drain, cool and peel.
STEP 2: Using potato ricer or grater grate potatoes into a large bowl. Season with salt. Set aside.
STEP 3: In a large bowl mix together flour, eggs, water and 3 or 4 tablespoons of grated potatoes. Work it all into smooth dough. Let it rest for 10 minutes.
STEP 4: Add Bryndza (or Feta) into the bowl with potatoes, add chives and mix it all together. Set aside.
STEP 5: Divide pierogi dough into two halves. On lightly floured surface roll out the dough to little less then 1/4″ thickness.
STEP 6: Using 3″ round cookie cutter cut out circles of dough. Place one heaping teaspoon of potato & cheese filling made into ball in the middle of each circle.
STEP 5: Fold the dough over the filling to make half moon. Pinch the open sides. Using fingers move around the filling so it spreads around. Using fork make little ridges to seal it completely.
STEP 6: Cook pierogi in salted boiling water for couple minutes after they float to the top.
STEP 7: Serve with melted butter and fresh chives or dill and sour cream (optional).
TIP: When freezing pierogi spread them on a cookie sheet and put into the freezer to freeze. When frozen put them into Ziploc bags.
Do you have any special dishes from your childhood that you make for your own family? Do you share your memories with them over a meal?
Don’t forget …. Keep Smiling …. Keep Cooking!
Bibi's Culinary Journey