Fried bryndza pierogi: This is a whole other level!
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ingredients
400 g potatoes 150 g semi-coarse flour 1 pk egg 1 tbsp duck fat salt
Filling
200 g bryndza 2 pk potatoes 1 pk smaller onion bacon dill
For frying
duck fat
progress
Potato pierogi with bryndza – a classic – which I can’t get enough of. But fried – that’s a whole other level.
1.
Cook the potatoes in the skin, so that there is 400 g for the dough and 2 potatoes for the filling. Dough: grate the cooled potatoes finely, add flour, egg, butter, salt and work into a dough.
2.
Filling.
Mix the bryndza, grated potatoes, onion with bacon and dill.
4.
Roll out the dough thinly, make patties. It worked well for me to cut out a circle with a glass and close the pierogi with a fork. Place the patties on a well floured board, otherwise they will stick and make holes in the dough.
5.
Fry the pierogi in the duck fat until golden on both sides. Leave them on a napkin to suck out the excess fat.
6.
Serve with e.g. sour cream dressing. Salt, ground black pepper and chives.
