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.
Bryndzové halušky is Slovakia's beloved national dish — soft little potato dumplings tossed in tangy sheep's cheese and crowned with crispy bacon. It's rich, comforting and gloriously simple, the ultimate Slovak soul food.
Prep 20 min
Cook 20 min
Total 40 min
Medium
- 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.
Tips from the ZestyPlate Kitchen
- Squeeze excess moisture from the grated potato so the dough holds together.
- Cook the halušky in small batches and scoop them out as soon as they float.
- Toss the dumplings with the bryndza while hot so it melts into a creamy coating.
- No bryndza? Mix crumbled feta with a little soured cream for a similar tangy creaminess.
Frequently Asked Questions
A soft, tangy Slovak sheep's-milk cheese. A mix of feta and soured cream makes a good substitute.
A tool like a spaetzle press that drops small dumplings into the water; a colander or a board and knife work too.
Yes — skip the bacon and top with the cheese and chives, or add fried onions for savoury depth.
