Bryndzové halušky – Slovak potato dumplings with sheep's cheese

Method

1. 1

   Prepare the potatoes

   Grate the peeled potatoes, then squeeze them firmly in a clean tea towel to remove the excess water.

   10 min
2. 2

   Knead the dough

   Work the squeezed potato with the egg, flour and a pinch of salt into a thick, sticky dough.

   5 min
3. 3

   Cook the dumplings

   Bring a large pan of salted water to the boil. Shape the dough into small, oblong dumplings using a spoon or your hands, and drop them in. Cook for about 10 minutes, until they float to the surface.

   10 min
4. 4

   Fry the bacon

   Fry the diced bacon in a frying pan, adding the chopped red onion as well, and fry until golden brown.

   8 min
5. 5

   Drain the dumplings

   Drain the cooked dumplings, reserving a little of the cooking water so the dough can be mixed more easily later.

   2 min
6. 6

   Combine

   Return the dumplings to the pan or the frying pan, add the crumbled sheep's cheese and toss gently so the cheese softens slightly.

   2 min
7. 7

   Serve

   Serve hot, topped with the fried bacon and onion.

   1 min