Bryndzové Halušky

Ingredients

• 500g Potatoes
• 200g Plain Flour
• 1 Egg
• 1 teaspoon Salt
• 250g Bryndza cheese
• 200g Bacon
• Garnish Chives

Directions

1. Step 1: Prepare the Dough
2. Step 2: Grate the potatoes finely using a hand grater or food processor. Place the grated potatoes in a bowl and mix them with flour, egg, and salt until a sticky dough forms. The consistency should be thick but pliable.
3. Step 3: Cook the Dumplings
4. Step 4: Bring a large pot of salted water to a boil. Using a halušky maker (similar to a spaetzle maker), press the dough directly into the boiling water. If you don’t have one, use a tilted cutting board and a knife to scrape small pieces of dough into the water.
5. Step 5: Let the dumplings cook until they float to the surface, usually within 2-3 minutes. Scoop them out with a slotted spoon and set aside in a large bowl.
6. Step 6: Prepare the Toppings
7. Step 7: Chop the bacon into small pieces 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 of traditional Slovak sheep cheese.
8. Step 8: Assemble the Dish
9. Step 9: Toss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy. Top with the crispy bacon and its drippings. Garnish with chopped chives or parsley for an extra touch of colour and flavour.