Recipe byThe ZestyPlate Kitchen
Soft potato dumplings tossed in tangy bryndza sheep's cheese and topped with crispy bacon and chives. Slovakia's national dish.
Bryndzové halušky is Slovakia's national dish, and it is gloriously simple: soft little potato dumplings tossed through tangy sheep's cheese and topped with crisp bits of fried bacon. The cheese melts into a creamy coating around the warm dumplings, and the bacon brings the salt and crunch. This is Slovak home cooking at its most loved.
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Prep 20 min
Cook 20 min
Total 40 min
Medium
Scale:
- 500g Potatoes
- 200g Plain Flour
- 1 Egg
- 1 teaspoon Salt
- 250g Bryndza Cheese
- 200g Bacon
- Garnish Chives
Preparation
- Finely grate the potatoes, then mix in a bowl with the flour, egg and salt until you have a sticky, thick but pliable dough.
- Bring a large pot of salted water to the boil. Using a halušky or spaetzle maker, press the dough straight into the water (or scrape small pieces off a tilted board with a knife). Cook until the dumplings float, usually 2 to 3 minutes, then scoop them out with a slotted spoon into a large bowl.
- Chop the bacon and fry in a skillet over medium heat until crispy. (If you are using a bryndza substitute, mix crumbled feta with a dollop of soured cream to mimic the tang.)
- 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
- Wring the excess moisture out of the grated potato, or the dough will be too wet to hold together.
- Cook the halušky in small batches and lift each one out the moment it bobs to the surface.
- Toss the dumplings with the bryndza while they are piping hot so the cheese melts into a creamy coat.
- Can't find bryndza? Mash crumbled feta with a little soured cream for a close, tangy stand-in.
Frequently Asked Questions
A soft, tangy Slovak cheese made from sheep's milk. A blend of feta and soured cream stands in well if you cannot get it.
A gadget much like a spaetzle press that drops little dumplings straight into the water. A colander, or a board and knife, will do the same job.
Easily. Leave out the bacon and finish with just the cheese and chives, or fry up some onions for a bit of savoury depth in its place.
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