Bryndzové Halušky
A Slovak potato dumpling dish with bryndza cheese and crispy bacon, finished with chives.
Pasos
- 1
Prepare the dough: Grate the potatoes finely, mix with flour, egg, and salt until a thick, pliable dough forms.
- 2
Cook the dumplings: Bring a large pot of salted water to a boil. Press the dough directly into the boiling water using a halušky maker or a tilted cutting board and knife, forming small dumplings. Cook until they float to the surface, about 2–3 minutes; drain and set aside.
- 3
Prepare the toppings: Chop the bacon and fry until crispy. If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavor.
- 4
Assemble the dish: Toss the dumplings with the bryndza until creamy. Top with the crispy bacon and its drippings. Garnish with chopped chives or parsley.
