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- Bryndza Dumplings with Bacon
Bryndza Dumplings with Bacon
Ingredients
Step by step process
Preparing the dumplings
- 1
Peel the potatoes, grate them finely, and immediately mix them with the egg and salt so the mixture does not start to darken noticeably.
- 2
Gradually add the plain flour and mix until you get a thick, slightly sticky dough that can be pressed through a dumpling sieve or cut from a board.
TIP:Halušky dough should be thick, supple, and slightly sticky. Add the flour gradually: dough that is too thin will fall apart in the water, while dough that is too stiff will make the halušky heavy. The right consistency should allow it to be pressed through a sieve or cut from a board.
- 3
Bring a large pot of water to a boil, salt it, and have the prepared dough ready just before cooking so it does not become too thin.
Cooking and finishing
- 4
Press the dough into the boiling water in batches and cook the dumplings for about 2 to 3 minutes after they rise to the surface, until tender and cooked through.
TIP:Add halusky, gnocchi, and similar dough pieces to vigorously boiling salted water in small batches so the water temperature does not drop. As soon as they float to the surface, cook them only briefly so they stay soft and do not overcook.
- 5
Lift the cooked dumplings out with a slotted spoon or drain them in a colander and let them drain briefly so they do not stay unnecessarily watery.
- 6
Slowly fry the diced bacon in a pan until golden so it renders its fat and turns crisp without burning.
TIP:Cook the bacon over medium to low heat. The fat will gradually render out, the pieces will brown evenly, and they will become crispy without developing a bitter taste. If the heat is too high, the surface will burn quickly while the inside remains soft.
- 7
Mix the crumbled bryndza into the still-hot dumplings, along with sour cream if desired, to create a smooth, creamy coating around the dumplings.
Serving
- 8
Divide the dumplings among plates, spoon over the fried bacon with a little of the rendered fat, and serve immediately while they are still hot and tender.
More tips:
If the bryndza is very salty and strong in flavor, add a little more sour cream to make the final taste milder.
Do not let the dumpling dough stand for too long, because it will release water and the dumplings will turn heavy and gummy after cooking.
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