Bryndzové Halušky

About This Recipe

Instructions

1. 1

   1.

2. 2

   Prepare the Dough Grate the potatoes finely using a hand grater or food processor.

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   Place the grated potatoes in a bowl and mix them with flour, egg, and salt until a sticky dough forms.

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   The consistency should be thick but pliable.

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   2.

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   Cook the Dumplings Bring a large pot of salted water to a boil.

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   Using a halušky maker (similar to a spaetzle maker), press the dough directly into the boiling water.

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   If you don’t have one, use a tilted cutting board and a knife to scrape small pieces of dough into the water.

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   Let the dumplings cook until they float to the surface, usually within 2-3 minutes.

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    Scoop them out with a slotted spoon and set aside in a large bowl.

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    3.

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    Prepare the Toppings Chop the bacon into small pieces and fry in a skillet over medium heat until crispy.

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    If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavour of traditional Slovak sheep cheese.

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    4.

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    Assemble the Dish Toss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy.

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    Top with the crispy bacon and its drippings.

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    Garnish with chopped chives or parsley for an extra touch of colour and flavour.

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