Bryndzové Halušky

Name: Bryndzové Halušky
Total time: 40 min
Yield: 4 servings
Cuisine: Slovakia
Ingredients: 500g potatoes, finely grated; 200g plain flour; 1 medium egg; 1 tsp salt; 250g bryndza or feta cheese; 200g smoked bacon, chopped; Small bunch fresh chives, snipped

Slovak potato dumplings smothered in tangy sheep's cheese and topped with sizzling crispy bacon lardons.

40 min serves 4 Medium Watch

Ingredients

500g potatoes, finely grated2.5kg

200g plain flour1.5kg

1 medium egg6 pack

1 tsp salt750g

250g bryndza or feta cheese200g

200g smoked bacon, chopped300g

Small bunch fresh chives, snipped20g

Method

1. Prepare the Dough
Grate 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.
2. Cook the Dumplings
Bring 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.
Let 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.
3. Prepare the Toppings
Chop 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.
4. Assemble the Dish
Toss 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.

Cost to cook

serves 4 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £4.64 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£8.41 est. · serves 4

Method

1. Prepare the Dough

Grate 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.

2. Cook the Dumplings

Bring 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.

Let 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.

3. Prepare the Toppings

Chop 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.

4. Assemble the Dish

Toss 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.