Bryndza Dumplings with Bacon

For the bryndza dumplings, first peel and finely grate the potatoes. Mix them at once with the egg and salt, so the dumpling dough does not darken.

Add the plain flour gradually and stir. Keep going until the dough is thick and slightly sticky. It should be firm enough to press through a spaetzle sieve or cut off a board.

Bring a large pot of water to a boil and salt it well. Have the dough ready just before cooking, so it does not turn thin.

Press the dough into the boiling water in small batches. The dumplings are done about 2 to 3 minutes after they float up, once tender all the way through.

Lift the cooked dumplings out with a slotted spoon, or drain them in a colander. Let them drain briefly so they do not stay watery.

Dice the bacon and fry it slowly in a pan. Cook until golden and crisp, letting it render its fat without burning.

Stir the crumbled bryndza into the still-hot dumplings. Add a little sour cream if you like, for a smooth, creamy coating.

Divide the dumplings among plates. Spoon the fried bacon and some rendered fat over the top. Serve at once, while hot and tender.