Entree: Slovakia – National Cuisine – Bryndzové halušky (Potato Dumplings with Bryndza)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 50 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled
- 2 cups (240 g) all-purpose flour
- 1 large egg, approx. 50 g (optional but traditional for binding)
- 1 tsp (6 g) salt, plus more for boiling water
- Water as needed for dough consistency and boiling
- 8 oz (225 g) bryndza (sheep cheese) or good-quality soft sheep’s cheese
- 6 oz (170 g) smoked bacon, diced
- 1 medium onion, thinly sliced
- 2 tbsp (28 g) unsalted butter
- Freshly ground black pepper, to taste

Instructions

1. Prepare potato dough: Coarsely grate the peeled potatoes into a large bowl. Add the flour, egg (if using), and 1 tsp (6 g) salt. Mix to a sticky, workable dough — it should hold together but be soft; add a tablespoon of flour or a splash of water if needed to adjust consistency.
2. Bring a large pot of salted water to a rolling boil. Position a halušky board, colander with large holes, or a spoon near the pot for forming dumplings.
3. Form and cook halušky: Work in batches, pressing small bits of dough through the holes or chopping small pieces off the board/knife directly into the boiling water. When halušky float to the surface, cook 1–2 more minutes until tender. Remove with a slotted spoon into a colander and let drain; do not overcook.
4. Prepare bryndza and bacon topping: While halušky cook, fry the diced bacon in a skillet over medium heat until crisp and golden. Remove bacon with a slotted spoon and reserve. In the bacon fat, sauté the sliced onion until soft and caramelized. Stir in butter to melt.
5. Combine and serve: Place drained halušky in a large serving bowl or return to the pot off heat. Crumble the bryndza over hot halušky and toss gently to coat; the heat will soften the cheese into a creamy coating. Fold in the fried bacon (reserve a little for garnish) and sautéed onions. Season with freshly ground black pepper and taste for salt, adding sparingly since bryndza and bacon are salty.
6. Finish: Serve immediately, garnished with the remaining crispy bacon and a few extra spoonfuls of warm onion and butter over each portion.