Slovakia's national dish — soft potato dumplings tossed in tangy bryndza sheep's cheese and topped with crispy bacon and chives. Comfort food at its finest.
- 500g Potatoes
- 200g Plain Flour
- 1 Egg
- 1 teaspoon Salt
- 250g Bryndza Cheese
- 200g Bacon
- Garnish Chives
Video
Preparation
- Finely grate the potatoes, then mix in a bowl with the flour, egg and salt until a sticky, thick but pliable dough forms.
- Bring a large pot of salted water to the boil. Using a halušky or spaetzle maker, press the dough directly into the water (or scrape small pieces off a tilted board with a knife). Cook until the dumplings float, usually 2–3 minutes, then scoop out with a slotted spoon into a large bowl.
- Chop the bacon and fry in a skillet over medium heat until crispy. (If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavour.)
- Toss the cooked dumplings with the bryndza until well coated and creamy, top with the crispy bacon and its drippings, and garnish with chopped chives or parsley.
