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Halušky - Potato dumplings with Bryndza cheese

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4 potatoes (500- 700g)
300 g of semi-coarse flour (all- purpose flour can be used as well)
250g of Bryndza cheese
1 sour cream
200g of bacon

Peel potatoes and finely shred them.

Add flour and 1 tablespoon of salt. Mix it to a dough which is relatively tough and sticky. The indicator should be, that when you stick a spoon to the dough, it should fall slowly to the side. If your dough is too tough use small amount of water. If it is too watery, use more flour.

Boil water with 2 tablespoons of salt. When the water is boiling, start putting small pieces of dough (half of the size of Italian gnocchi) to the boiling water. It can be done from the cutting board by slicing the small pieces of dough or a tool called "Haluškovač" by which you can basically stir the dough through the small holes in it in order to produce Halušky.

The indicator of prepared Halušky is that they start float on the top of the water. Therefore pick them up with strainer. You can put them under the cold water for a while, just like you make your pasta not to stick.

Mix the Bryndza cheese with a sour cream.

Put this mixture on the top of the halušky and mix it to incorporate all the cheese into the Halušky.

Cut the bacon to the small pieces and fry them. Serve Halušky and put the bacon on the top of them.

Pairs Well With


It is a national Slovak meal which actually does not have a proper translation to English :) The recipe was sent by Dalir

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