Slovak Pirohy (or Pierogi)
Cuisine: Slovak
Prep time: 
Cook time: 
Total time: 
Serves: 30-50
 
Ingredients
  • Dough:
  • 1 cup flour
  • 1 egg
  • ¼ teaspoon salt
  • 4 tablespoons cold water (I like to add a few ice cubes)
  • Filling:
  • 1 large potato, cooked and mashed
  • With butter and onions:
  • 1 stick butter
  • 1 medium onion, chopped
Instructions
  1. If serving with onions, first melt the butter in a pan over medium heat, then stir in onions. Stir frequently for about 20-30 minutes, or until the onions are soft and slightly caramelized. Remove from heat and set aside.
  2. Here is the recipe for pirohy as described by in the cookbook, with my own notes in parentheses.
  3. Mix all ingredients with enough water to make a medium soft dough (the dough should not be too soft, or it will be very sticky). Knead well, then roll out until thin (use plenty of flour (about ⅓ cup) on your cutting board and rolling pin to prevent sticking). Cut in squares to make 50 pirohy (you can also use a glass or biscuit cutter). Place on each square 1 teaspoon filling. Fold in half to make triangles. Pinch edges well to keep filling from escaping (use water around the edges to make it stick, and I always seal them with a fork). Drop in salted water and cook until all pirohy rise to the top of the water. Then cook for 5 minutes longer and strain. When done, pour a small amount of cold water and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt.
  4. Pirohy may be spread carefully on bread board after draining, to allow them to dry a bit. Then place on serving dish and you will find them less soggy.
  5. If serving with onions, combine them in the pan with onions over low heat before serving.
Recipe by Letters from the City at https://lettersfromthe.city/slovak-pirohy-or-pierogi/