Pirohy (pierogi) is a traditional Slovak dish. There are analogues of pirohy in other nation cuisines. The East Slavic Belarusians, Russians, Ukrainians and Ruthenians, as well as the West Slavic Poles, Czechs, and Slovaks, and the Baltic Estonians, Latvians and Lithuanians all consume this dish.
Pierogi ( also spelled pierógi, pyrogy or perogi) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.
The authentic feature of Slovak pirohy is that the dough is made with the addition of mashed potato. The most popular are those with bryndza (special Slovak sheep cheese) filling. They are named bryndzové pirohy. The cheese and the dough are also used for cooking another Slovak national dish, bryndzové halušky. In Slovak cuisine the general method of their cooking is boiling. Sometimes ready pirohy can be fried additionaly. Bryndzové pirohy are topped with fried bits of smoked pork fat/bacon or with the bryndza lumps, and garnished with the cut salad herbs.
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Pierogi , en.wikipedia.org
Bryndza Pierogi (Bryndzové Pirohy) , www.slovakcooking.com
Bryndzové pirohy (fotorecept) , varecha.pravda.sk