Name: Slovak Dumplings with Bryndza and Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 portions
Ingredients: 100 g plain flour; 0.25 pcs egg; 40 ml water; 0.125 teaspoon salt; 125 g potatoes; 50 g bryndza; 0.125 teaspoon salt; black pepper; 0.75 l water; 0.25 tablespoon salt; 37.5 g bacon; 0.25 pcs onion; 10 g butter; 50 g sour cream; chives

Step by step process

Preparation

1
Sift the flour into a bowl, add salt and egg. Gradually pour in water and knead into a smooth, non-sticky dough, knead for 8-10 minutes until firm and elastic.
TIP:
Knead the pierogi dough for at least 8-10 minutes to properly develop the gluten. This will make it firm, elastic, and easy to work with.
2
Wrap the dough in plastic wrap or cover with a tea towel and let it rest for 20 minutes at room temperature to make it easier to work with.
3
Peel the potatoes, cut them into smaller pieces and set aside for cooking. Take the bryndza out of the fridge so it combines more easily with the hot potatoes later.
4
Dice the bacon and finely chop the onion. Prepare a large pot for cooking the dumplings and have all ingredients ready.

Cooking

5
Place the potatoes in a pot, cover with cold water, and cook until tender (12-15 minutes). Drain and mash them while hot until smooth.
6
Mix bryndza into the hot mashed potatoes, season with salt to taste, and add freshly ground pepper if desired. Let the filling cool slightly, so it's easy to fill the dough.
7
Roll out the rested dough on a lightly floured surface to about 2 mm thickness. Cut out rounds approximately 7-8 cm in diameter.
8
Place a teaspoon of filling in the center of each round, moisten the edges with water, and fold in half to form a crescent shape. Seal the edges carefully with your fingers or crimp decoratively, you can also use a fork to seal.
9
Bring 3 liters of water to a boil in a large pot, add salt, and cook the dumplings in batches. Stir gently and cook for 3-4 minutes after they float to the surface. Remove the cooked dumplings with a slotted spoon and drain.
TIP:
Place the pierogi into boiling salted water and cook until they float to the surface, then they are done. The salt in the water enhances the flavor of the dough.
10
Fry the bacon in a dry pan until golden, add the onion, and sauté together until golden and crispy (4-5 minutes), then set aside. In another pan, melt the butter and briefly toss the drained dumplings in it so they are glossy and don't stick together.
TIP:
Sauté bacon and onion over medium heat until golden for crispiness. Add butter only at the end to prevent it from turning bitter and to give the dish a delicate shine.

Serving

11
Divide the dumplings onto plates, drizzle with melted butter, and sprinkle with crispy bacon and onion. Add sour cream and garnish with chopped chives. Serve immediately while hot.