Cookbook:Bryndzové Halušky (Slovak Dumplings with Cheese)
|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.
Ingredients[edit | edit source]
- 750 g potatoes, peeled and finely grated
- Salt (optional)
- 250 g all-purpose flour (hladkej múky)
- 250 g sheep cheese (bryndze), cut into very small pieces
- 100 g bacon (údenej slaniny), cooked and cut into small pieces
Procedure[edit | edit source]
- Combine the grated potatoes with with the flour and salt to make a dough.
- Shape the dough into small cylindrical pieces less than 3 cm in size.
- 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.
- Remove the dumplings from the pot with a slotted spoon, and transfer to a warmed plate.
- Immediately after dumplings are placed on the plate, scatter the cheese over top, and let the cheese melt over the dumplings. Mix if desired.
- Sprinkle the crispy bacon bits on top of the cheese.
- Serve piping hot.
Notes, tips, and variations[edit | edit source]
- If in a hurry, try replacing the from-scratch halusky with store-bought potato gnocchi.
- 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.