Bryndzové Halušky

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.