Bryndzové Halušky
Medel

Bryndzové Halušky

These pillowy Slovak potato dumplings are a revelation—tender little clouds of grated potato and flour that emerge from boiling water like edible clouds. Smothered in creamy, tangy bryndza cheese and crowned with crackling bacon and its savory fat, they're the ultimate comfort food: simple ingredients transformed into pure, salty-savory bliss.

⏱️30 min
🍽️4 portioner
2.5
🍲 Middag🥓 Fläsk

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Grate potatoes finely and mix with flour, egg, and salt in a bowl until a thick, pliable dough forms.
  2. 2
    Bring a large pot of salted water to a boil.
  3. 3
    Using a halušky maker or spaetzle maker, press dough directly into the boiling water. Alternatively, use a tilted cutting board and knife to scrape small pieces of dough into the water.
  4. 4
    Cook until dumplings float to the surface, approximately 2-3 minutes. Remove with a slotted spoon and transfer to a large bowl.
  5. 5
    Chop bacon into small pieces and fry in a skillet over medium heat until crispy.
  6. 6
    Toss cooked dumplings with crumbled bryndza cheese until well-coated and creamy.
  7. 7
    Top with crispy bacon and its drippings. Garnish with chopped chives.
  8. 8
    4. Assemble the Dish
  9. 9
    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.