Bryndzové Halušky
95 min · Serves 4 · By TheMealDB Import
- High Protein
- Slovakia
- Pork
- Dinner
Slovakia, Pork
Adapted from slovakia-foods.co.uk
Ingredients
For 4 servings
- 500 gPotatoes
- 200 gPlain Flour
- 1 Egg
- 1 teaspoonSalt
- 250 gBryndza cheese
- 200 gBacon
- 1 GarnishChives
Method
Prep 16 min · Cook 79 min
- 1Prepare the Dough
- 2Grate 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.
- 3Cook the Dumplings
- 4Bring 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.
- 5Let 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.
- 6Prepare the Toppings
- 7Chop 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.
- 8Assemble the Dish
- 9Toss 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.