Bryndzové Halushky
A hearty Slovak dish of potato dumplings generously topped with tender sheep's cheese brynza and crispy bacon pieces — true comfort food straight from the heart of the Carpathians.
Ingredients
- 500 g Potatoes
- 200 g Wheat flour
- 1 pcs Egg
- 1 tsp Salt
- 250 g Brynza cheese
- 200 g Bacon
- to taste Chives
Instructions
- Grate the potatoes on a fine grater or process in a food processor. Transfer to a bowl, add flour, egg, and salt, and knead the dough — it should be sticky, thick, but elastic.
- Bring a large pot of salted water to a boil. Press the dough through a special halushky grater or a colander with large holes directly into the boiling water. If you don't have the right tool, place the dough on a slightly tilted cutting board and scrape small pieces into the water with a knife.
- Cook the halushky until they float to the surface — this usually takes 2–3 minutes. Remove them with a slotted spoon and transfer to a large bowl.
- Cut the bacon into small pieces and fry in a pan over medium heat until crispy. Remove from heat, but don't discard the rendered fat — you'll need it.
- Toss the hot halushky with the brynza cheese so that it evenly coats each dumpling and the mixture becomes creamy. Top with the crispy bacon and the fat from the pan. Sprinkle with chopped chives and serve immediately.