Recipe Git v1
Bryndzové Halušky
Slovakia Pork recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://www.slovakia-foods.co.uk/blog/post/bryndzove-halusky-recipe-a-taste-of-slovakia-national-dish.html)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53190.
Provider record: https://www.themealdb.com/meal/53190-bryndzov-halu-ky-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/shorts/IPF_VpH7FzI
Ingredients
- 500g Potatoes
- 200g Plain Flour
- 1 Egg
- 1 teaspoon Salt
- 250g Bryndza cheese
- 200g Bacon
- Garnish Chives
Directions
- Prepare the Dough Grate the potatoes finely using a hand grater or food processor. Place the grated potatoes in a bowl and mix them with flour, egg, and salt until a sticky dough forms. The consistency should be thick but pliable.
- Cook the Dumplings Bring a large pot 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 cutting board and a knife to scrape small pieces of dough into the water.
- Let the dumplings cook until they float to the surface, usually within 2-3 minutes. Scoop them out with a slotted spoon and set aside in a large bowl.
- Prepare the Toppings Chop the bacon into small pieces and fry in a skillet over medium heat until crispy. If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavour of traditional Slovak sheep cheese.
- Assemble the Dish Toss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy. Top with the crispy bacon and its drippings. Garnish with chopped chives or parsley for an extra touch of colour and flavour.