BRYNDZOVé HALUšKY: SLOVAK POTATO DUMPLINGS WITH SHEEP CHEESE - ALMOST BANANAS
Ask any Slovak and they will tell you that bryndzové halušky is the national dish. Potato 'dumplings' are smothered in a sheep cheese, rather like soft feta, and topped with a good dose of bacon (don't forget the drippings!). The word 'dumpling' covers a multitude of meanings. As a child, a dumpling meant a puffy(...)
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to boil. Meanwhile, grate raw potatoes on the fine holes. Add flour, egg, and salt and mix.
- Use a halušky maker, or spaetzle maker, to drop the dough into the boiling water.
- If you don't have either, you can put the dough on a cutting board and use a knife to cut off small chunks into the water. Do in batches so there isn't too many dumplings in the water.
- When floating, use a slotted spoon to fish out the halušky.
- Chop bacon and fry.
- If making bryndza alternative, blend ingredients until smooth. What proportions? You can make it as strong or mild to suite your taste - more feta will make it stronger, sour cream will make it milder; cream cheese will be thicker, sour cream thinner. To start with, try half a cup of each feta and sour cream and 1½ tbsp butter.
- Heap up dumplings, put bryndza on top (it melts as it warms up), sprinkle generously with bacon and optional chopped chives or parsley.
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