Bryndzové Halušky with Bacon (Slovak Potato Dumplings)
Here is a short recipe for a national dish of Slovakia - bryndzové halušky with fried bacon. Try out this delicious recipe with cheesy sauce.
Equipment
- 1 dumpling grater or a wooden cutting board
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
Instructions
- Peel and wash the potatoes. Grate them very finely and do not squeeze the moisture out.
- Transform peeled and grated potatoes into a bowl. Add eggs, flour, salt, and knead the dough. The dough is ready when it no longer sticks to the sides of the bowl.
- Boil the water in a big pot. Take the dumpling grader and push the dough through its holes. If the dough is too thick, add water. Scrape the dough into the boiling water in batches.
- Once the dumplings float to the surface - take them out on the oiled-up baking tray so they don't stick together.
- Cut the bacon into small pieces and fry on the hot oil or animal fat. Fry until the cubes of bacon are smaller and brownish.
- In a bowl mix bryndza (cheese) and sour cream. I recommend using the whole package of bryndza and then adding sour cream a tablespoon at a time. Use as much sour cream as you like.
- The final step - mix cooked hot dumplings with cold bryndza mixture, add bacon on top, and drizzle with extra hot fat.
Notes
- you can use only half of the amount of the ingredients because from this batch you can feed 8-12 people
- you can use a wooden cutting board instead of a dumpling grader, just cut the dough into really small pieces
- use as much bacon as you like