Pirohy are a traditional Eastern Slovak dish made from boiled dumplings of unleavened dough and which resemble large crescent-shaped ravioli.
Known also as pierogi, perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy and even pyrohy, according to which region or country you are visiting, the term Pirohy comes from the old Slavic word “pir”, meaning “festivity”.
Depending on which country you eat them in, the pirohy can have any number of different fillings, including different meats, jams, spinach and salty bryndza cheese. However, this particular recipe is for potato and onion pirohy, which is a speciality of East Slovakia.
Step 1: Rolling of the pastry
The first step is to prepare the pastry, which is done by mixing 4 cups of flour, an egg and 2 cups of water together, as well as a pinch of salt. The pastry is then rolled out with a rolling pin, until it is half a centimeter thick.
Step 2: Creating circle shapes
Once the pastry has been rolled, take a cup or a glass and carefully cut out some circles.
Step 3: Filling the circles with potato
After you have finished creating the circles, fill them with a potato mixture, made from 3 pounds of mashed potatoes and some onions. Please note that the onions should be fried in oil before mixing them together with the mashed potatoes.
Step 4: Shaping the pirohy
Once you have filled a circle of pastry with the potato and onion mixture, you should close each circle by creating a crescent moon shape. Then seal up the edges in a lace-like pattern.
Step 5: Cook the pirohy
Now the pirohy are ready to be placed into a pot of boiling water. Once they are in the boiling water, mix them occasionally, being very careful not to break them. When the pirohy begin to float to the top of the boiling water you know they are cooked and ready to be served.
Step 6: Serve with cream and a fried onion garnish
Once you have taken the pirohy out of the water, serve immediately, with a garnish of fried onions and a spoonful of sour cream.