Entree: Poland – Highland / Gorale – Pierogi z Bryndzą (Potato dumplings filled with tangy sheep's-milk bryndza cheese, often served with browned bacon and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 25 min

Additional 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (250 g) all-purpose flour
1 tsp (6 g) salt for dough
1 large egg, approx. 1 3/4 oz (50 g)
1/2 cup (120 ml) warm water
1 tbsp (15 ml) vegetable oil
1 lb (454 g) russet potatoes, peeled and quartered
2 tbsp (28 g) unsalted butter
2 tbsp (30 ml) milk
8 oz (225 g) bryndza (sheep-milk cheese; for the nutrition estimate, use feta cheese as a practical catalog alternative)
1/4 tsp (1 g) ground black pepper
2 tbsp (8 g) chopped fresh chives
4 oz (115 g) smoked bacon, diced
1 medium onion, thinly sliced
1 tbsp (15 ml) butter for frying
Additional salt as needed for potatoes and boiling water

Show original ingredient measurements

2 cups (250 g) all-purpose flour
1 tsp (6 g) salt for dough
1 large egg, approx. 50 g
1/2 cup (120 ml) warm water
1 tbsp (15 ml) vegetable oil
1 lb (454 g) russet potatoes, peeled and quartered
2 tbsp (28 g) unsalted butter
2 tbsp (30 ml) milk
8 oz (225 g) bryndza (sheep-milk cheese; for the nutrition estimate, use feta cheese as a practical catalog alternative)
1/4 tsp (1 g) ground black pepper
2 tbsp (8 g) chopped fresh chives
4 oz (115 g) smoked bacon, diced
1 medium onion, thinly sliced
1 tbsp (15 ml) butter for frying
Additional salt as needed for potatoes and boiling water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the potatoes: place potatoes in salted water, bring to a boil and simmer until tender, about 15–20 minutes. Drain and mash with 2 tbsp (28 g) butter and 2 tbsp (30 ml) milk; cool slightly.
2. Make the dough: in a bowl combine 2 cups (250 g) flour and 1 tsp (6 g) salt. Whisk in 1 large egg, approx. 1 3/4 oz (50 g), 1/2 cup (120 ml) warm water, and 1 tbsp (15 ml) vegetable oil until a soft dough forms. Knead on a floured surface until smooth, about 5–7 minutes. Cover and rest 30 minutes.
3. Make the filling: in a bowl mix mashed potatoes with 8 oz (225 g) bryndza, 1/4 tsp (1 g) black pepper, and 2 tbsp (8 g) chopped chives. Taste and adjust seasoning; bryndza can be salty so add salt sparingly.
4. Roll and fill: roll dough to about 1/8-inch (3 mm) thickness. Cut into 3-inch (7–8 cm) rounds. Place about 1 tbsp (15 g) filling in the center of each round, fold to form a half-moon, and press edges to seal, crimping if desired.
5. Cook pierogi: bring a large pot of salted water to a boil. Cook pierogi in batches; when they float, simmer 2–3 minutes more, then remove with a slotted spoon to drain.
6. Make topping: in a skillet, fry 4 oz (115 g) diced smoked bacon over medium heat until crisp. Remove some fat if excessive, add 1 medium sliced onion and 1 tbsp (15 ml) butter, and sauté until golden and soft.
7. Finish pierogi: optionally pan-fry boiled pierogi in the bacon fat and butter until edges are lightly crisp, about 2–3 minutes per side. Toss with bacon and onions.
8. Serve: plate pierogi, spoon reserved bacon and onions over top, garnish with extra chopped chives and serve hot.

1. Prepare the potatoes: place potatoes in salted water, bring to a boil and simmer until tender, about 15–20 minutes. Drain and mash with 2 tbsp (28 g) butter and 2 tbsp (30 ml) milk; cool slightly.
2. Make the dough: in a bowl combine 2 cups (250 g) flour and 1 tsp (6 g) salt. Whisk in 1 large egg, approx. 50 g, 1/2 cup (120 ml) warm water, and 1 tbsp (15 ml) vegetable oil until a soft dough forms. Knead on a floured surface until smooth, about 5–7 minutes. Cover and rest 30 minutes.
3. Make the filling: in a bowl mix mashed potatoes with 8 oz (225 g) bryndza, 1/4 tsp (1 g) black pepper, and 2 tbsp (8 g) chopped chives. Taste and adjust seasoning; bryndza can be salty so add salt sparingly.
4. Roll and fill: roll dough to about 1/8-inch (3 mm) thickness. Cut into 3-inch (7–8 cm) rounds. Place about 1 tbsp (15 g) filling in the center of each round, fold to form a half-moon, and press edges to seal, crimping if desired.
5. Cook pierogi: bring a large pot of salted water to a boil. Cook pierogi in batches; when they float, simmer 2–3 minutes more, then remove with a slotted spoon to drain.
6. Make topping: in a skillet, fry 4 oz (115 g) diced smoked bacon over medium heat until crisp. Remove some fat if excessive, add 1 medium sliced onion and 1 tbsp (15 ml) butter, and sauté until golden and soft.
7. Finish pierogi: optionally pan-fry boiled pierogi in the bacon fat and butter until edges are lightly crisp, about 2–3 minutes per side. Toss with bacon and onions.
8. Serve: plate pierogi, spoon reserved bacon and onions over top, garnish with extra chopped chives and serve hot.