Bryndzové Halušky
personRecipeLibrary
Slovakia Pork recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicSlovakia speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53190.
Provider record: TheMealDB meal 53190 · updated 2025-11-17 07:41:19
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 500g Potatoes
- 200g Plain Flour
- 1 Egg
- 1 teaspoon Salt
- 250g Bryndza cheese
- 200g Bacon
- Garnish Chives
Video
YouTubeDirections
- 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.