Bryndzové halušky
Potato dumplings with sheep's brynza and bacon crackling. Slovakia's national dish.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Grate the potatoes finely and squeeze them lightly; only a little water should go, as a dry mass will not bind.
Mix in the flour, egg and salt. The mass should slide off a spoon slowly rather than pour.
Fry the bacon in a dry pan until crisp and lift it out, keeping the fat.
Push the dough into boiling salted water through a colander with large holes. The dumplings are done when they float, after about three minutes.
Drain the dumplings, return them to the warm pan and stir in the brynza with a spoon of the cooking water. Keep the heat off.
Serve into bowls, spoon over the hot fat and scatter the crackling on top.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Gregory finster · CC0