Bryndzové Halušky — Slovak Potato Dumplings with Sheep's Cheese

Shopping list

• 600 g floury potatoes — peeled and grated

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• 200 g plain flour

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• 1 piece egg — beaten

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• 1 tsp salt

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• 150 g smoked streaky bacon — cut into small lardons

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• 200 g feta cheese — crumbled (substitute for bryndza)

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• 100 ml soured cream

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• 2 piece spring onions — finely sliced, to garnish

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Step by step

1. 1

   Grate the peeled potatoes using the coarse side of a box grater into a large mixing bowl. Squeeze out any excess liquid with your hands or through a clean tea towel.

2. 2

   Add the flour, beaten egg, and salt to the grated potato. Mix together with a wooden spoon until a sticky, thick dough forms. Do not overwork it.

3. 3

   Bring a large pot of salted water to a rolling boil. Using a spätzle maker, colander with large holes, or a large-holed slotted spoon, press the dough through in batches directly into the boiling water. The dumplings will sink, then float to the surface after about 2– 3 minutes.

4. 4

   Once the dumplings float, cook for a further 1 minute, then remove with a slotted spoon and drain well. Transfer to a warmed serving bowl.

5. 5

   While the dumplings cook, fry the bacon lardons in a dry frying pan over medium heat for 5– 6 minutes until crispy and golden. Remove from the heat but keep the rendered fat in the pan.

6. 6

   Add the crumbled feta and soured cream to the hot dumplings. Toss gently until the cheese begins to melt and coat the halušky.

7. 7

   Pour the crispy bacon and its fat over the top. Garnish with sliced spring onions and serve immediately while piping hot.