Bryndzové Halušky

Ingredients

• 500 gpotatoes, finely grated
• 200 gplain flour
• 1egg
• 1 tspsalt
• 250 gbryndza cheese, Slovak sheep's cheese; substitute with crumbled feta + a dollop of sour cream if unavailable
• 200 gbacon, chopped
• chives, to garnish, chopped

Method

1. 1

   Finely grate the potatoes, then mix with the flour, egg and salt in a bowl until a sticky, thick but pliable dough forms.

2. 2

   Bring a large pot of salted water to the boil. Using a halušky or spaetzle maker, press the dough directly into the boiling water. Alternatively, use a tilted cutting board and a knife to scrape small pieces of dough into the water.

3. 3

   Cook the dumplings until they float to the surface, about 2–3 minutes. Scoop out with a slotted spoon into a large bowl.

4. 4

   Chop the bacon into small pieces and fry in a skillet over medium heat until crispy.

5. 5

   Toss the warm dumplings with the bryndza cheese until well-coated and creamy. Top with the crispy bacon and its drippings, and garnish with chopped chives.