Bryndzové Halušky (Slovak Potato Dumplings with Sheep Cheese and Bacon)
Local name: Bryndzové halušky
In short: Soft grated-potato dumplings tossed with tangy sheep cheese and topped with crisp bacon, the best-known dish of Slovakia. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 615 kcal
Bryndzové halušky is the dish most people name first when they talk about Slovak food. Grated raw potato is mixed with flour and salt into a sticky batter, pressed into boiling water as small dumplings, then tossed with soft, tangy sheep cheese called bryndza and topped with crispy smoked bacon. It is rich, salty and filling, and is often served with a glass of buttermilk.
Instructions
- Grate the potatoes finely into a large bowl, working quickly. Stir in the flour and 1 teaspoon of salt to make a thick, sticky batter that drops slowly from a spoon. If it is runny, add 1 or 2 more tablespoons of flour.
- Fry the bacon in a dry pan over medium heat for 8 to 10 minutes, until crisp and golden. Keep it warm in the pan with its fat.
- Bring a large pot of water with 2 teaspoons of salt to a boil. Hold a colander with large holes, or a halušky press, over the pot and push half the batter through with a spatula. Alternatively, scrape small 2 cm (3/4 in) pieces off a wet board into the water with a knife.
- Cook the dumplings for 3 to 4 minutes, until they float and feel firm. Lift them out with a slotted spoon into a warm bowl, then cook the second half of the batter the same way.
- Add the bryndza to the bowl of hot dumplings with a small ladle (about 60 ml) of the cooking water and stir gently until the cheese melts into a creamy coating.
- Divide among 4 warm plates and top with the bacon and its fat. Sprinkle with chives and serve at once.
Tips
- Test one dumpling first. If it falls apart in the water, stir 2 tablespoons more flour into the batter. If it is tough, the batter is too stiff, so loosen it with a splash of water.
- Serve at once on warm plates. As the dish cools, the cheese sets and the dumplings turn heavy and sticky.
Questions and answers
What is bryndza and what can I use instead?
Bryndza is a soft, tangy, salty sheep's milk cheese. If you cannot find it, mash 150 g (5 oz) feta with 50 g (3 tbsp) sour cream until smooth.
Can I prepare halušky ahead of time?
Cook the dumplings, toss them with a teaspoon of oil and refrigerate for up to 2 days. Reheat in a pan with a splash of water, then add the cheese and bacon.
What do you serve with bryndzové halušky?
Many Slovak families serve a glass of buttermilk or sour milk alongside. Pickled cucumbers or a plain cabbage salad also cut through the richness.
How long does it take to make Bryndzové Halušky (Slovak Potato Dumplings with Sheep Cheese and Bacon)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Bryndzové Halušky (Slovak Potato Dumplings with Sheep Cheese and Bacon)?
About 615 kcal per serving, with 21 g of protein, 74 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 615 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 74 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 1450 mg |
Estimated values, calculated from the ingredients.
