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Slovak Bryndzové Halušky — Potato Dumplings with Sheep Cheese

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1–3 minutes

Slovakia’s potato dumplings tossed with bryndza sheep cheese and crisp bacon.

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Slovak potato dumplings coated with bryndza cheese and topped with crisp bacon on a wooden plate.

Bryndzové halušky is one of Slovakia’s most recognized dishes. Soft potato dumplings are coated in tangy bryndza and traditionally finished with bacon.

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Cuisine
Slovak

The recipe

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Ingredients

Method

  1. Mix grated potatoes with salt and enough flour to make a thick, sticky batter.

  2. Push small pieces through a halušky maker or off a board into simmering salted water.

  3. Cook until the dumplings float, then give them another 1–2 minutes and drain.

  4. Fry bacon until crisp.

  5. Mix hot dumplings with bryndza and optional sour cream, then top with bacon.

Chef’s notes

Add flour gradually; too much makes the dumplings heavy. Mix with cheese while the halušky are still hot.

Tips and variations

A mixture of feta-style cheese and soft sheep or goat cheese can approximate bryndza, though the flavor differs.

Storage

Best fresh. Refrigerate for up to 2 days and reheat gently in a pan.

Allergens

Contains wheat and milk.

Always Cook with Heart. Always!

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About the Contributor

Written by

Sixto Carreon

Sixto Carreon is a Filipino chef, cookbook author and hospitality writer based in Singapore. Originally from Taytay, Palawan, he has spent more than 14 years in luxury hospitality, with experience in hotel kitchens and banquets. His cookbooks, including The Southeast Asian Flavors, Unpopular Flavors and Filipino Comforts, explain both how a dish is made and why it works. His Pocket Chef guides organise kitchen knowledge for working cooks, and Hospitality at Heart shares practical lessons on service and leadership. He is also the author of the novel The Seventh Course.

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