Bryndza Pierogi

Peel the potatoes (600 g), cut into even-sized cubes and boil in salted water for 20-25 minutes until soft. Drain in a colander, let dry for 2-3 minutes, then, while still hot, mash until smooth or pass through a potato press — no lumps.

Set aside about 200 g of the hot mash for the filling. To the rest of the mash add flour (250 g), eggs (2), and half of the salt. Knead by hand into a soft, elastic, non-sticky dough, adding a bit more flour if needed. Cover with plastic wrap or a towel and let rest for 20-25 minutes at room temperature.

Meanwhile, prepare the filling: mash the bryndza (250 g) with a fork, combine with the reserved potato mash, season with the remaining salt to taste, and mix thoroughly until you get a smooth, paste-like mixture.

Roll out the rested dough on a lightly floured surface to a thickness of 2-3 mm. Cut out circles using a glass or a round cutter 7-8 cm in diameter; gather the scraps, roll out again and cut a few more circles.

Place a teaspoon of filling in the center of each circle. Fold the dough in half into a half-moon shape and pinch the edges firmly with your fingers or press with a fork to seal, so the filling doesn't leak out during cooking.

Bring a large pot of salted water to a boil. Cook the pierogi in batches of 10-12 pieces, gently stirring with a wooden spoon so they don't stick to the bottom, for 4-5 minutes from the moment they float to the surface. Remove with a slotted spoon onto a plate.

While the pierogi are cooking, cut the bacon (120 g) into small cubes and fry in a dry skillet over medium heat until crispy and the fat has rendered, 7-8 minutes.

Arrange the hot pierogi on plates, top with the bacon along with the rendered fat, add sour cream (150 g), and sprinkle with chopped green onion. Serve immediately, while hot.