Czech and Slovak Recipes: A Recipe for Slovak Pierogi with Potato and Bryndza (Bryndzové Pirohy) | David ✏ Ault | Skillshare

Czech and Slovak Recipes: A Recipe for Slovak Pierogi with Potato and Bryndza (Bryndzové Pirohy)

David ✏ Ault, The Writer Teacher

Play Speed
  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x
9 Lessons (21m)
    • 1. An Introduction to the Course

      1:15
    • 2. Your Class Project for the Course

      0:54
    • 3. A Look at the Ingredients

      0:52
    • 4. Mashing the Potato

      1:52
    • 5. Preparing the Filling

      1:51
    • 6. Making the Dough

      5:22
    • 7. Forming the Pirohy

      4:02
    • 8. Cooking the Pirohy

      4:03
    • 9. Final Thoughts and Class Wrap Up

      1:10

About This Class

127634d7

The Slovak Pierogi with Potato and Bryndza (Bryndzové Pirohy) class is the second in the Czech and Slovak Recipes series available on Skillshare.

In this particular class, I am going to show you how you can make a traditional Slovak recipe called Bryndzové Pirohy.

This really is a fun recipe to make and is not as complicated as it may first appear.

So go ahead and enrol in my class and I look forward to seeing you on the inside.

Transcripts

1. An Introduction to the Course: Hello. My name is David James. All tonight. Like to welcome you to this recipe class which will show you how to make Pyra way we're actually going to make brings over a period which are slow back. Potato brings on the main ingredients in Brynn's of a period are potatoes. M brings a cheese both and flour. There's going to be a lot of flour. You will need a rolling pin to roll out the dough and the glass to cut out the shapes. And finally, you're going to need your hand because you'll be rolling up your sleeves and needing a lot of dung. So why don't you enroll today in this fun recipe class brings of A and learn how to make a traditional slow back, which taste delicious when served with sour milk on which really is great funds 2. Your Class Project for the Course: Hello. In this short video, I'm going to talk about your class project for this course. Quite simply, Once you have watched each of the lessons in this recipe class, I would love you to tell us how you made or plan to make your period. Did you do something a little differently? Do you serve it differently? Or perhaps you use a different feeling when you make period? I would love to hear from you, So please let us know about your period in the Project gallery. You can even post a photo of your finished recipe if you want to. That that is totally optional. It's a good luck with your project, and I look forward to hearing about your period in the project gallery soon. 3. A Look at the Ingredients: here are the ingredients for brains of a Pero he please note that the quantities are based on a serving for four people. Ingredients for making the dough, 400 grams of potatoes, two eggs and 300 grams of whole milk flour. Ingredients for making the filling 200 grams of potatoes, 200 grams of brings a cheese on some deal. Ingredients for making the topping 150 grams of brings some chives on 150 grams of butter, so enjoy the recipe and w foot. 4. Mashing the Potato: Hello and welcome to this recipe class on how to make brings off a Pirro he or potato and brings air filled dumplings. As we would say in English, we begin by peeling and washing 600 grams or 23 ounces off potatoes, and we then put them in a pot filled with cold water, which you should sort according to your taste. We then put the potatoes on the hob and bring them to the boil. Then we take the cooked potatoes and begin to mash them. You can start off by mashing the potatoes with one of these large gals wire type mashes. But then you should change to a thinner masher with a plate that has holes or slips within it, so that you can really mash up the potato to the required consistency. Then, once you have finished, you should put the potatoes aside to cool down 5. Preparing the Filling: While we're waiting for the mashed potato to cool down, we can take some fresh deal and also some chives and begin cutting them up. The deal will form part of the Pirro. He filling, and the chives will form part of the topping, and it is important that they are finally chopped like so we can then put them in small bowls and place them to the side until later. Once the mashed potato has cooled down, we need to split it into 1/3 for the feeling and 2/3 for the actual dough. And we placed the 1/3 we need for the filling into a large bowl. Like so we then add the finely chopped deal, and finally we add 200 grams or seven ounces off. Brings a cheese brings a is a salty and crumbly cheese made from sheep's milk. You should be able to get some from a Czech or Slovak deli or even from a Polish deli, but if not, probably the nearest substitute would be a Greek feta cheese 6. Making the Dough: The next step is to make the dough, so you will need to Sprinkle a wooden board with whole mill flour and then add the remaining 2/3 of the mashed potato that we have put aside to make the dough with. Just arrange the mashed potato so that it lays out as flat as possible on the wooden board and try and get any obvious lumps out. And then we add the aches, one by one, on top off the mashed potato. Next we add the whole meal flour on top of the X and begin toe. Work the mixture. So it is just a case of slowly working the potato, egg and flour mixture together like so, - and after a while it will slowly begin to former dough, as you can see. And if you think that the dough is too soft and sticky, then you can add some more flour to the mixture. Like so. So then it is just a case of slowly kneading the dough. Eventually, you should have an oval looking, oblong shaped dough such as this, which you will need to cut into three equal parts, and from each of these parts you should form a bull shape using the palm of your hand and swivelling the dough around in a circular motion. Like so, do the same with the 2nd 3rd of the dough and then the final third until you have three equal bull shaped pieces of dough ready to be rolled with your rolling pin. 7. Forming the Pirohy: The next step is to take each of the three bull shaped pieces of dough in turn, place them on a wooden board sprinkled with flour and begin to roll out the dough. It is just a case of rolling the dole in one direction and then picking it up and turning 90 degrees and rolling it out again, sprinkling some flour to stop the roller from sticking when necessary. And you carry on doing this until the thickness of the dough is approximately five millimeters. The next step is cutting out the shapes for the Pyra he shells, and as you can see, no fancy cutters are needed to do this. Instead, we're just going to use a glass. All you need to do is cut out circles with the glass like so, and the trick here is to do it in such a way as to try and use up as much of the dough as possible. Once all of the circles of dough have been cut out, the next stage is to fill the circles with the feeling that we made earlier and formed the Pyra. He and we do this by placing a spoonful of the filling on top of the circle. Then we fold the circle in hearts to cover the filling and finally press the sides of the half circles with a fork in order to close the filling within the Pyra he shaped dough. It is just a case of repeating this process until you have filled all the circles with the potato brings air filling, and it might seem a bit tricky at first, but you'll be surprised how quickly you get the hang of it. Obviously, you have to make sure that you don't overfill the Pyra he with too much of the filling. Otherwise, there is a chance that the period he will split when it is cooking. Likewise, don't under feel the Pyra he because this will result in a period. He that is too flowery. And as you go along, you can line up the completed Perry, ready for cooking on the Hope 8. Cooking the Pirohy: once the Pyra, he have all been formed. We need to cook them in a large pot of boiling water so you should add three teaspoons of sort or according to your taste to a pot of water and bring to the boil. And then when the water is boiling, we add each of the dumplings in turn and cook for 6 to 8 minutes. You can stir the pier a here a few times while they have cooking to make sure that they don't stick together. And once the Pero he dumplings have cooked, they should float to the top of the water, like so once all of the peril he have bean cooked. The next stage is to take each of the cooked dumplings out of the pot, ending to a large bowl, which has some brings er placed at the bottom of it. And I recommend that you use a little sieve to take out the Pyra. He from the water if you have one, so you continue to add the period he until you have half filled the bowl up, and then you should add some of the remaining 150 grams or five ounces off brindza to the top off the pier A. He as well as the chives, which we prepared earlier. You should then, and another layer of Pyra he to the bowl like so and then add another layer of brings er and chives to the top. Once you have placed all of the dumplings in the bowl, the final stage is to melt 150 grams or five ounces of butter and then pour it over the dumplings brings er and chives and well up you have made brings of a Pierrot he, which you should serve hot with sour milk. W a hoot. 9. Final Thoughts and Class Wrap Up: I would just like to take this opportunity to thank you for completing this recipe class. I hope you've enjoyed it, and if so, please take the time to leave a positive review as it really would mean a lot to me. I also hope that you will take the time to complete the class project and post it to the Project Gallery. Don't forget that this class is part of the Czech and Slovak recipes, Siri's. So be sure to check out the other recipes in the Siri's as well. I really like the community of skill share, and we'll certainly be adding many more recipe classes in the coming weeks and months. So it might be worth following me in order that you don't miss out when I release a brand new class. And if you have any questions about this class or any of my other classes, then please do not hesitate to get in touch. Just drop me a line near the contact form for my website, Slovakia Heart of Europe. I really would love to hear from you