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  • Slovakia_Bryndzove Halusky Cheese dumplings with bacon lardons

BRYNDZOVÉ HALUŠKY (POTATO DUMPLINGS WITH BACON AND SHEEP CHEESE)

  • Slovakia_Bryndzove Halusky Cheese dumplings with bacon lardons

Lookwise this doesn't appear all that dissimilar from the mulgipuder we cooked for our Estonian week, but apart from the meat sprinkled on top they couldn't be any more different.  Describing bryndzove halusky as a sort of cheesy meaty gnocchi isn't quite accurate as the potato in the dumplings is grated and not mashed.  I think the dumplings with their cheesy sauce look like a jumbo cottage cheese, zoom in and you enter the cottage cheese matrix as the sauce made with crumbled cottage cheese in sour cream is a dead ringer too.  

Dumplings are such a mainstay of Slovak cuisine that they even have their own specialised equipment by which to make them quickly, resembling the love child of a cheese grater and a collander with hazlenut sized holes and no blades the struhadlo na halusky makes quick work of dumpling prep.  Too moist to roll into dumplings by hand I used a piping bag and a pair of scissors in lieu of a stuhadlo na halusky which unsurprisingly enough I don't have in my kitchen inventory.

If you like mac and cheese chances are you'll be all over bryndzove halusky which is considered by many Slovaks as their national dish.

Makes Dulcie's List   Makes Cosmin's List
Slovakia_Cheese-Grater.jpg

ingredients

  •  450g potatoes
  •  250g plain flour
  •  1/2 tsp salt
  •  1 egg
  •  300g smoked lardons
  •  400g sheep cheese
  • 150ml sour cream
  •  Tbsp chopped chives

NUTRITIONAL CONTENT PER PORTION

  • Calories | 569
  • Fat | 31.6g

Serves | 6

Prep Time | 15 minutes

Cooking Time | 5 minutes

method

  1. Peel and grate the potatoes using the parmesan blades of your grater (see pic above)
  2. In a large bowl, mix together the potato, egg and flour and add the salt.  Bring together with a spatula to form a dough, adding a dash of water if too dry.
  3. Using a piping bag and pair of scissors snip hazlenut sized balls of dough directly into a pan of salted boiling water.  They only take 2-3 minutes to cook and float to the surface when ready, remove them with a slotted spoon when done.
  4. Meanwhile fry the lardons until golden.
  5. Grate the cheese and mix with the sour cream, then mix with the drained dumplings.
  6. Serve the dumplings with the lardons and some finely chopped chives.

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