Potato dumplings with bryndza sheep cheese and bacon

Name: Potato dumplings with bryndza sheep cheese and bacon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portions
Ingredients: 4 pcs potatoes; 200 g plain flour; 1 pc egg; 1 teaspoon salt; 2 tablespoons water; 200 g bryndza; 120 g bacon; 20 g butter; 1 handful chives; salt; ground pepper

Jakub SýkoraEggSlovak Cuisine x se líbilo

Potato dumplings, Slovak halušky, come from a grated potato batter pressed into boiling water and tossed with creamy bryndza sheep cheese and crispy bacon. You grate and squeeze the raw potatoes, then mix them with flour, egg, and salt into a thick batter. You press the batter through a dumpling maker into boiling water and cook until the dumplings float. You toss them with bryndza and butter and top with fried bacon. Serve hot as a hearty lunch or dinner.

Příprava: 25min

Vaření: 20min

CELKOVÝ ČAS: 45min

Step by step process

Preparing the dough

1
Peel the potatoes and finely grate them. Squeeze out the excess water to improve the consistency of the dough for these bryndza-topped halušky.
2
In a bowl, mix the grated potatoes with all-purpose flour, the egg, and salt.
3
If needed, add 1-2 tablespoons of water to form a semi-liquid batter similar to thick porridge.

Cooking the halušky

4
In a large pot, bring 3 liters of salted water to a boil and add 1 tablespoon of salt.
5
Press the batter through a potato-dumpling maker (or a coarse sieve) directly into the boiling water.
6
Cook for 3-4 minutes, depending on size, until they float to the surface.
7
Remove with a sieve or slotted spoon and briefly rinse with cold water.

Bacon and serving

8
Cut the bacon into small cubes and fry in a pan until golden.
9
Toss in a bowl with bryndza sheep cheese and a knob of butter until well coated.
10
Divide among plates, sprinkle with the fried bacon, and garnish with chopped chives if desired.
11
Serve hot. Season with salt and pepper to taste.