Bryndzové Halušky

🧂 Ingredients

• 600 g Potatoes(Starchy potatoes like Russets or Yukon Golds work best. Peel and grate them finely.)
• 200 g All-purpose flour(You may need slightly more or less depending on the moisture content of the potatoes.)
• 200 g Bryndza cheese(A traditional Slovak sheep's cheese. If unavailable, a good quality feta or a mix of feta and goat cheese can be a substitute, though the flavor will differ. Ensure it's at room temperature for easier mixing.)
• 200 g Smoked bacon(Diced into small lardons.)
• 100 ml Sour cream(Full-fat sour cream is recommended for richness.)
• 1 Egg(Large egg, lightly beaten.)
• 1 teaspoon Salt(Or to taste, for the dumpling water and dough.)
• 2 tablespoons Fresh chives(Finely chopped, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the dumpling dough: Peel and finely grate the raw potatoes into a large bowl. Immediately add the beaten egg and mix briefly to prevent browning. Gradually add the flour and a pinch of salt, mixing until a thick, cohesive dough forms. It should be sticky but manageable. Avoid overmixing.

   ⏱️ 15 minutes
2. 2

   Cook the dumplings: Bring a large pot of generously salted water to a rolling boil over high heat. Reduce the heat slightly to maintain a vigorous simmer. Using a wet wooden board or a large spoon, scrape small portions of the dough into the simmering water. The dumplings should be roughly the size of large gnocchi. Cook in batches if necessary to avoid overcrowding the pot.

   ⏱️ 10-15 minutes
3. 3

   Fry the bacon: While the dumplings cook, place the diced bacon in a cold skillet over medium heat. Cook slowly, stirring occasionally, until the bacon is golden brown and crispy, and the fat has rendered. Remove the crispy bacon bits with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 1-2 tablespoons of the rendered bacon fat.

   ⏱️ 10 minutes
4. 4

   Finish the dumplings: The dumplings are cooked when they float to the surface. Use a slotted spoon to remove them from the boiling water and drain them well. Transfer the hot, drained dumplings back into the empty pot or a large serving bowl. Add the softened bryndza cheese, sour cream, and the reserved bacon fat. Gently toss everything together until the cheese is melted and coats the dumplings evenly, creating a creamy sauce. Season with additional salt if needed.

   ⏱️ 5 minutes
5. 5

   Serve: Divide the bryndzové halušky among serving bowls. Top generously with the crispy bacon bits and freshly chopped chives. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to good halušky is the texture of the dough – it should be thick but not stiff. Adjust flour as needed.
• ✓Working with the dough quickly after grating the potatoes prevents it from becoming watery.
• ✓Ensure the bryndza is at room temperature; cold cheese will not melt smoothly into the hot dumplings.
• ✓Don't overcrowd the pot when boiling the dumplings; cook in batches if necessary for even cooking.

🔄 Variations

• If bryndza is unavailable, try using a mix of crumbled feta cheese and a tablespoon of plain yogurt or cream cheese for a similar tang and creaminess.
• For a vegetarian version, omit the bacon and serve with pan-fried mushrooms and onions sautéed in butter or oil.

🥗 Nutrition

Per serving