Bryndzové halušky: Slovak potato dumplings with bryndza and bacon
Small potato-and-flour dumplings tossed with bryndza cheese and served with browned bacon. Serves 4; timings are estimates.
This Slovak dish pairs tender halušky made with grated potato with bryndza’s salty, slightly tangy flavor. Browned bacon goes on top at the end. Allow about 15 minutes to prepare and 15 minutes to cook; these times are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the dough
Mix the grated potato with the flour, egg, and salt to form a thick, moist dough. It should pass through the holes of a halušky maker or large-hole colander, yet hold its shape when it drops into the water.
Ready to continue when: The dough is combined and moist, and holds its shape when dropped from a spoon.
5 min - 02
Brown the bacon
Put the bacon in a skillet and cook, stirring occasionally, until some of its fat has rendered and it is browned and lightly crisp. Set it aside with the rendered fat.
Ready to continue when: The bacon is browned and lightly crisp, with fat rendered in the skillet.
8 min - 03
Cook the halušky
Bring plenty of water to a boil and add some of the measured salt. Press the dough in batches through a halušky maker or large-hole colander directly into the water. Stir gently to separate the dumplings. Once they float, lift them out with a slotted spoon and reserve 60 ml of the cooking water.
Ready to continue when: The halušky have risen to the surface and can be lifted out whole with a slotted spoon.
7 min - 04
Toss with bryndza and serve
Put the hot halušky in a bowl and toss them with the bryndza cheese. Gradually add the 60 ml of reserved cooking water, using only enough to make a creamy coating. Top with the bacon and a little of its rendered fat, and serve at once.
Ready to continue when: The bryndza coats the hot halušky, with the bacon distributed on top.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.