Bryndzové Halušky (Slovak Dumplings with Cheese)
Bryndzové halušky is a Slovak dumpling dish. The ingredient that makes this national dish of Slovakia a favorite is the sheep's milk cheese, which has a slightly sharper taste than the non-flavored goat cheese spread available at many US grocery stores. The most abundant ingredient is the raw potato, which comprises most of the dough that creates the halušky and is a major staple in the Slovak diet.
- Prep
- 12 min
- Cook
- 1 hr 21 min
- Total
- 1 hr 33 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine the grated potatoes with with the flour and salt to make a dough.
Procedure
Shape the dough into small cylindrical pieces less than 3 cm in size.
Procedure
Transfer the dumplings to a pot of boiling salted water. When the dumplings rise to the top of the boiling water, remove one to make sure they are thoroughly cooked.
Procedure
Remove the dumplings from the pot with a slotted spoon, and transfer to a warmed plate.
Procedure
Immediately after dumplings are placed on the plate, scatter the cheese over top, and let the cheese melt over the dumplings. Mix if desired.
Procedure
Sprinkle the crispy bacon bits on top of the cheese.
Procedure
Serve piping hot.
Notes, tips, and variations
If in a hurry, try replacing the from-scratch halusky with store-bought potato gnocchi.
Notes, tips, and variations
If unable to find bryndze, you can substitute crumbled goat cheese or one of several types of crumbled feta. Some feta are stronger-flavored, which is preferable here.
Photo: Gregory finster · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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