Strapačky s Údeným Mäsom a Bryndzou
Dumplings with Smoked Meat and Bryndza
A savory and comforting dish featuring potato dumplings (strapačky) mixed with crispy smoked bacon and topped with a generous amount of sheep cheese (bryndza). While Bryndzové Halušky is the most famous, this variation incorporates smoked meat for an extra layer of flavor.
🧂 Ingredients
- 1 kg Potatoes(peeled and grated)
- 200 g All-purpose flour(plus more for dusting)
- 1 large Egg
- 1 tsp Salt
- 250 g Smoked bacon(diced)
- 250 g Bryndza (sheep cheese)(crumbled)
- 1 medium Onion(finely chopped (optional, for topping))
- 2 tbsp Butter(for frying onions (optional))
👨🍳 Instructions
- 1
Squeeze out as much liquid as possible from the grated potatoes using a clean kitchen towel or cheesecloth. Discard the liquid.
💡 Tip: This step is crucial for the texture of the dumplings. - 2
In a bowl, combine the squeezed potatoes, flour, egg, and salt. Mix until a cohesive dough forms. It should be sticky but manageable.
💡 Tip: Add a little more flour if the dough is too wet. - 3
Bring a large pot of salted water to a rolling boil. Using two spoons, scoop small portions of the dough and drop them into the boiling water. Cook in batches, ensuring not to overcrowd the pot.
💡 Tip: The dumplings are cooked when they float to the surface. - 4
While the dumplings cook, fry the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 10-15 minutes💡 Tip: You can optionally sauté the finely chopped onion in the bacon fat until golden brown. - 5
Once the dumplings float, let them cook for another 2-3 minutes. Remove them from the water with a slotted spoon.
⏱️ 5 minutes - 6
In the skillet with the rendered bacon fat (or a clean pan with butter), gently toss the cooked dumplings to coat them lightly. Add the crispy bacon (and sautéed onions, if using).
💡 Tip: Don't overmix, you want to keep the dumplings somewhat separate. - 7
Serve the strapačky immediately. Top generously with crumbled bryndza, which will melt slightly from the heat of the dumplings and bacon.
💡 Tip: Serve with a side of sauerkraut or pickled cucumbers for a tangy contrast.
💡 Pro Tips
- ✓The quality of bryndza is key to this dish; use authentic Slovak bryndza if possible.
- ✓Don't overwork the dough, as it can make the dumplings tough.
- ✓Adjust the amount of bryndza to your liking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the bacon and use a good quality vegetarian smoked 'bacon' or simply top with fried onions and extra bryndza.
- Some people add a little sour cream to the bryndza before topping for a creamier texture.