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.
