Bryndzové Halušky With Bacon (Slovak Potato Dumplings) is a national Slovak dish. Made from freshly grated potatoes, bryndza cheese that contains goat milk, and fried bacon. Bryndzové halušky is a way into the heart of many people in Slovakia. The whole process is very easy, quick, and soooo simple. Would you like to try it?

Video recipe for Bryndzové halušky (Slovak potato dumplings)

Here’s what you will need for this recipe:

Ingredients:

2 500 g potatoes
400 g all-purpose flour
2 eggs
500 g bacon
500 ml sour cream
500 g bryndza (cheese)
2 tbsps oil
1 tsp salt

WHAT IS BRYNDZA CHEESE?

You will love this one if you are a fan of salty cheeses. Bryndza is a fresh cheese that contains at least 50% goat milk. This source of fat is known for its characteristic taste and strong smell. I would say not everybody will enjoy bryndza – but you can still prepare it in many different ways. To neutralize the taste and smell of this product, you can mix it with sour cream (as we do in this recipe), to make it more creamy and not so strong.

Bryndza is a very popular white cheese in East-Central Europe. Countries like Slovakia, Poland, the Czech Republic, Hungary, and many others use bryndza in their cuisines. The texture is crumbly, kinda moist but also tangy and salty.

The product can be used as a part of the filling in pirohy, osuch, bryndza’s soup, spread, etc. In my household, we usually use bryndza to make a spread, these dumplings, and osuch. On top, you can add bacon, spring onion, a normal onion, or garlic. Slovak people love eating bryndza with a piece of bread or sourdough.

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How do we make dumplings?

Here’s the main thing – you can make flour, potato, or fine semolina dumplings. For bryndzové halušky, we make potato dumplings made out of freshly grated potatoes. To be honest, I don’t think there is something easier than making dumplings.

All you need is potatoes, flour, eggs, and a pinch of salt. If the dough is too sticky, add a splash of water. Throw these ingredients into one big bowl. The next step demands a pair of strong hands that can knead the dough. Once everything is combined and the dough does no longer sticks to the sides of the bowl, it’s time to make the best dumplings ever.

Grab a dumpling grader and put it over the pot with boiling water in it. Take a generous amount of dumpling dough and try to push the dough through the grader’s holes. When dumplings start to float to the surface – they’re done. Take them out of the water on the oiled-up baking tray so they don’t stick together. Repeat the process until all the mixture has been used up.

If you don’t own a dumpling grader, you can use a wooden cutting board and cut the dough into small pieces. Make sure they are 1×1 cm or smaller for the best results. Throw them into the boiling water and cook until they float.

My tip- from this amount of ingredients you can make enough dumplings for 8-12 people so I would recommend you to use half of the amount of the ingredients.

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