Bryndzové Halušky (Dumplings with Bryndza Cheese) is a traditional Slovakian recipe for a classic dish of potato dumplings served with creamy sheep's cheese and a topping of smoked bacon. The full recipe is presented here and I hope you enjoy this classic Slovakian version of: Dumplings with Bryndza Cheese (Bryndzové Halušky).
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Bryndzové halušky is Slovakia’s national dish and the name translates literally to ‘dumplings with bryndza cheese’. It’s a simple yet flavourful dish where soft, tender potato dumplings are topped with tangy bryndza (a Slovak sheep cheese) and crispy bacon. Often described as Slovakia’s answer to mac and cheese, it’s beloved for its rich, savoury taste and soul-soothing qualities.
Ingredients:
For the dumplings:
500g potatoes (approximately 5 medium-sized potatoes)
200g plain flour
1 egg
1 tsp salt
For the toppings:
250g bryndza cheese (use a mix of feta and sour cream as a substitute)
200g smoked bacon
chopped chives or parsley to garnish (optional)
Method:
For the dumplings: Finely grate the potatoes with a hand grater or food processor. Transfer the grated potatoes to a bowl and mix them with flour, egg, and salt until a sticky dough is formed. (The consistency should be thick but pliable.)
Bring a large pan of salted water to a boil. Using a halušky maker (similar to a spaetzle maker), press the dough directly into the boiling water. If you don’t have one, use a tilted chopping board and a knife to scrape small pieces of dough into the water.
Let the dumplings cook until they float to the surface of the water (usually 2–3 minutes). Scoop them out with a slotted spoon and set aside in a large bowl.
For the toppings: Chop the bacon into small pieces and fry in a pan over medium heat until crispy. If using a bryndza substitute, mix the crumbled feta with a dollop of sour cream to mimic the tangy flavour of traditional Slovak sheep cheese.
Toss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy. Top with the crispy bacon and its pan drippings.
Garnish with chopped chives or parsley for an extra touch of colour and flavour.
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