Bryndzové Halušky (Traditional Slovak Potato Dumplings with Sheep Cheese)

Potato dumplings mixed with sheep cheese and topped with fried bacon, a national Slovak dish.

Ingredients (Serves 4)

• 500 g potatoes, peeled and grated

• 150–200 g all-purpose flour

• 1 egg

• 200 g bryndza (Slovak sheep cheese)

• 100 g smoked bacon or pork, diced

• Salt, to taste

• Optional: chopped chives or parsley for garnish

Preparation

1. Prepare the dumpling dough:

   • Grate the potatoes and squeeze out excess liquid.

   • Mix with flour, egg, and a pinch of salt to form a soft dough.

2. Cook the halušky:

   • Bring a large pot of salted water to a boil.

   • Using a spoon or halušky maker, drop small pieces of dough into boiling water.

   • Cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.

3. Cook the bacon:

   • In a skillet, fry diced bacon until crispy.

4. Combine and serve:

   • Mix the hot dumplings with bryndza until the cheese melts.

   • Top with crispy bacon and garnish with chives or parsley.

Cooking Tips

• Squeeze out as much potato liquid as possible to prevent soggy dumplings.

• Work in batches when boiling halušky to avoid overcrowding and sticking.

Serving Suggestions

• Serve hot as a main course for a traditional Slovak meal.

• Pair with buttermilk or acidified milk