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: 1 pc potatoes; 50 g plain flour; 0.25 pcs egg; 0.25 teaspoon salt; 0.5 tablespoon water; 50 g bryndza; 30 g bacon; 5 g butter; 0.25 handful chives; salt; ground pepper

Step by step process

Preparing the dough

1
Peel the potatoes and finely grate them. Squeeze out the excess water.
TIP:
Before mixing the grated potatoes with flour and eggs, remove as much water as possible from them. Wrap the potatoes in a clean kitchen towel and squeeze firmly until the juice nearly drains away. Dry potatoes will ensure a firm, light dough.
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.
TIP:
When frying bacon, start at medium heat and render the fat slowly. Gradually increase the heat to a golden-brown, crispy color and flip it occasionally. You'll get crispy bacon without burning, and you can use the fat for flavoring.

Cooking the potato dumplings

4
In a large pot, bring 3 liters of 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 the dumplings for 3-4 minutes, depending on size, until they float to the surface.
7
Remove the cooked dumplings with a sieve or slotted spoon and briefly rinse them with cold water.

Preparing the bacon and serving

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