Halusky s Tvarohom a Slaninou
A savory and comforting variation of the beloved Slovak halušky, this dish features soft tvaroh (quark cheese) mixed with the dumplings, topped with crispy bacon. It offers a delightful contrast in textures and flavors.
🧂 Ingredients
- 500 g Potatoes(grated and squeezed dry)
- 150 g All-purpose flour
- 1 large Egg
- 1 tsp Salt
- 250 g Tvaroh (quark cheese)
- 150 g Smoked bacon(diced)
- 2 tbsp Butter
- 4 tbsp Sour cream(for serving (optional))
👨🍳 Instructions
- 1
Prepare the halušky dough: Combine grated, squeezed potatoes with flour, egg, and salt. Mix until a thick, slightly sticky dough forms. Adjust flour if too wet.
💡 Tip: Ensure potatoes are well-drained to avoid a gummy dough. - 2
Bring a large pot of salted water to a rolling boil.
💡 Tip: Use a halušky maker or a colander with large holes to drop small pieces of dough into the boiling water. - 3
Cook the halušky in batches until they float to the surface, then cook for another 2-3 minutes. Remove with a slotted spoon and set aside.
⏱️ 5-7 minutes per batch - 4
While halušky are cooking, fry the diced bacon in a separate pan until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
⏱️ 8-10 minutes - 5
In the pan with bacon fat, melt the butter. Add the cooked halušky and toss to coat. Stir in the tvaroh until it's heated through and coats the dumplings.
💡 Tip: Don't overcook the tvaroh; it should remain creamy. - 6
Serve the halušky immediately, topped with the crispy bacon. Optionally, serve with a dollop of sour cream.
💡 Tip: Garnish with fresh chives if desired.
💡 Pro Tips
- ✓The consistency of the dough is key; it should be thick but still able to pass through a halušky maker.
- ✓Don't overcrowd the pot when boiling the halušky.
- ✓Using good quality smoked bacon will enhance the flavor significantly.
🔄 Variations
- Add a pinch of caraway seeds to the dough for an extra layer of flavor.
- For a vegetarian version, omit the bacon and use fried onions and mushrooms instead.