Entree: Slovakia – Northern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with salty sheep cheese and crisp smoked bacon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled
- 1 1/2 to 2 cups (180–240 g) all-purpose flour, plus extra for dusting
- 1 large egg, approx. 1.8 oz (50 g), optional (helps bind in wetter potatoes)
- 1 tsp (5 g) salt, plus more for boiling water
- 8 oz (225 g) bryndza (sheep's milk cheese) or well-drained soft sheep cheese
- 8 oz (225 g) smoked bacon, cut into lardons
- 2 tbsp (30 g) unsalted butter
- Fresh chives or green onions, chopped, for garnish
- Freshly ground black pepper, to taste

Instructions

1. Prepare potatoes: grate the peeled potatoes finely into a bowl and squeeze lightly to remove excess liquid; reserve a small amount of the potato liquid if needed. If using, beat the egg and mix into the grated potatoes. Stir in 1 tsp (5 g) salt.
2. Gradually add 1 1/2 cups (180 g) flour to the potato mixture and mix until a soft, sticky dough forms; add up to 1/2 cup (60 g) more flour if the dough is too wet. The dough should hold together but remain tender.
3. Bring a large pot of salted water to a rolling boil. Using a halušky maker, spaetzle press, or a colander/knife method, press or cut small dumplings directly into the boiling water. Do this in batches to avoid overcrowding.
4. Cook the halušky for 2–3 minutes after they rise to the surface. Use a slotted spoon to transfer them to a colander to drain.
5. While cooking dumplings, fry the bacon lardons in a skillet over medium heat until crisp and browned, about 6–8 minutes. Remove bacon with a slotted spoon and reserve the fat in the pan.
6. In the same skillet with bacon fat, briefly toss the drained halušky to coat and warm, 1–2 minutes. Remove from heat.
7. In a large bowl or in the pot, combine hot halušky with crumbled bryndza 8 oz (225 g) and the reserved bacon pieces, stirring gently so the cheese melts through and coats the dumplings. Add 2 tbsp (30 g) butter if a silkier texture is desired.
8. Serve immediately, garnished with chopped chives or green onions and a grind of black pepper.