Ingredients
The following ingredients have 4 Servings
- 2 cups (200 grams) peeled and finely grated potatoes (do not squeeze out moisture)
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 8 ounces (227 grams) thick-cut bacon (cut into small cubes)
- 8 ounces (227 grams) bryndza
- 1/4 cup (60 milliliters) reserved cooking water
- Fresh parsley or chives (for garnish, optional)
Instruction
- In a large bowl, combine the grated potatoes, flour, salt, and egg to form a thick, loose dough. It should be wet enough to push through the large holes of a colander, but still keep its shape in the boiling water. If too dry, add a splash of water at a time to reach desired consistency. If too wet to hold its shape, mix in a little more flour.
- Place a large pan over medium heat. Add the bacon and cook until the fat has rendered and the bacon is lightly crisp, stirring occasionally. Remove the bacon with grease from the pan and carefully set aside in a medium bowl.
- While the bacon is cooking, bring a large pot of salted water to a boil. Reduce to a lightly rolling boil, around medium high heat.
- Use a spatula or wooden spoon to transfer some of the dough to the halušky maker or a colander with large holes. Scrape the dough into the boiling water in batches. Stir the bottom lightly to unstick any dumplings. Once the dumplings float to the surface, after about 2 minutes, remove with a slotted spoon to a bowl and repeat with remaining dough.
- Remove 1/4 cup of the still hot cooking water to the empty pan. Add the cheese, stirring to melt into a creamy sauce. Add to the cooked halušky, tossing to coat.
- Serve immediately topped with the cooked bacon and drizzle a little of the rendered bacon fat over the top. If desired, add a sprinkling of chopped parsley or chives.
