Bryndzové halušky is Slovakia’s rustic national dish: small potato dumplings coated in tangy sheep cheese and finished with bacon.
Grate the potatoes finely, keep the dough loose, and cook the dumplings in batches so they stay tender rather than dense.
Test one dumpling first; if it falls apart, stir a spoonful of flour into the dough before continuing.
Serving Suggestions
Serve in warmed bowls with the bacon and its rendered fat, plus a crisp cucumber salad or sauerkraut.
Recipe Notes
Bryndza varies in saltiness, so taste the cheese before seasoning the dough. The dumplings are best served immediately.
Slovak Bryndzové Halušky
Tender Slovak potato dumplings with tangy sheep cheese, crisp bacon, and a traditional rustic finish.
Ingredients
Equipment
Method
Make the Dough:
- Grate the potatoes into a bowl. Stir in the egg and salt, then mix in the flour until a thick, sticky dough forms.
- Bring a large pot of well-salted water to a gentle boil. Keep the dough nearby while the water heats.
Cook the Halušky:
- Working in batches, press small portions of dough through a halušky maker or a coarse-holed colander into the simmering water.
- Cook until the dumplings float, then simmer for 2 minutes more. Lift them out with a slotted spoon and drain.
Finish and Serve:
- Meanwhile, cook the bacon in a skillet over medium heat until crisp. Stir the bryndza with the milk until spreadable.
- Toss the hot dumplings with the bryndza, spoon into bowls, and top with bacon, a little rendered fat, and chives.
Nutrition
Notes
- Keep the water at a gentle simmer so the dumplings do not break apart.
- Leftovers can be refrigerated for one day and reheated in a skillet with a splash of water.
