Otherby TheMealDBBryndzové HaluškyServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+500g Potatoes200g Plain Flour1 Egg1 teaspoon Salt250g Bryndza cheese200g BaconGarnish ChivesStepsStep-by-step0 of 9 done1Prepare the Dough2Grate 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 Dumplings4Bring 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 Toppings7Chop 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 Dish9Toss 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.Source: TheMealDB
