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Slovak bryndzové halušky potato dumplings with sheep cheese and crisp bacon.

Slovak Bryndzové Halušky

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Tender Slovak potato dumplings with tangy sheep cheese, crisp bacon, and a traditional rustic finish.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Slovak
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Potato Dumplings
  • 2 1/2 lb russet potatoes peeled
  • 1 1/2 cups all-purpose flour plus more if needed
  • 1 large egg
  • 2 tsp fine salt plus more for the water
Cheese and Bacon
  • 8 oz bryndza sheep cheese crumbled
  • 8 oz slab bacon cut into small lardons
  • 2 tbsp whole milk to loosen the cheese
  • 2 tbsp fresh chives sliced, for serving

Equipment

  • Large pot
  • Box grater
  • Slotted spoon
  • Large skillet
  • Mixing bowl

Method
 

Make the Dough:
  1. Grate the potatoes into a bowl. Stir in the egg and salt, then mix in the flour until a thick, sticky dough forms.
  2. Bring a large pot of well-salted water to a gentle boil. Keep the dough nearby while the water heats.
Cook the Halušky:
  1. Working in batches, press small portions of dough through a halušky maker or a coarse-holed colander into the simmering water.
  2. Cook until the dumplings float, then simmer for 2 minutes more. Lift them out with a slotted spoon and drain.
Finish and Serve:
  1. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Stir the bryndza with the milk until spreadable.
  2. Toss the hot dumplings with the bryndza, spoon into bowls, and top with bacon, a little rendered fat, and chives.

Nutrition

Calories: 690kcalCarbohydrates: 78gProtein: 28gFat: 29gSaturated Fat: 12gCholesterol: 145mgSodium: 1170mgFiber: 7gSugar: 4g

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.