Slovakia’s potato dumplings tossed with bryndza sheep cheese and crisp bacon.
Bryndzové halušky is one of Slovakia’s most recognised dishes. Soft potato dumplings are coated in tangy bryndza and traditionally finished with bacon.
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Ingredients
- 800 g floury potatoes, finely grated
- 250 g plain flour, approximately
- 8 g salt
- 250 g bryndza sheep cheese
- 100 g sour cream, optional
- 180 g smoked bacon, diced
Method
- Mix grated potatoes with salt and enough flour to make a thick, sticky batter.
- Push small pieces through a halušky maker or off a board into simmering salted water.
- Cook until the dumplings float, then give them another 1–2 minutes and drain.
- Fry bacon until crisp.
- Mix hot dumplings with bryndza and optional sour cream, then top with bacon.
Chef Notes
Add flour gradually; too much makes the dumplings heavy. Mix with cheese while the halušky are still hot.
Substitutions
A mixture of feta-style cheese and soft sheep or goat cheese can approximate bryndza, though the flavour differs.
Storage
Best fresh. Refrigerate for up to 2 days and reheat gently in a pan.
Allergen Notes
Contains wheat and milk.
Always Cook with Heart. Always!
Chef-tested recipe
Slovakia’s potato dumplings tossed with bryndza sheep cheese and crisp bacon.
