Halušky with sheep's cheese and bacon
Small potato dumplings topped with sheep's cheese and bacon.
Active time40 min
Cooking15 min
Total45 min
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Ingredients
- 750 g potatoes
- 100 g smoked bacon
- 250 g wheat flour
- 2 pinches of salt — optional
- 250 g bryndza
Preparation
Peel and very finely grate the potatoes. Cut the bacon into small cubes and fry until golden for 5 to 8 minutes in a frying pan without added fat. Meanwhile, mix the potatoes with the flour and an optional pinch of salt to make a thick dough.
750 g potatoes100 g smoked bacon250 g wheat flour2 pinches of salt — optional- mixing bowl
- spoon
- fine grater
- knife
- frying pan
Using a teaspoon, drop small pieces of dough measuring less than 3 centimetres into a large saucepan of boiling water. Work in batches to avoid overcrowding the pan. Salt the water with the second optional pinch. Cook the dumplings for 3 to 5 minutes; when they rise to the surface, cut one open to check that the centre is cooked.
- teaspoon
- saucepan
- slotted spoon
Lift out the dumplings with a slotted spoon and place on a warm plate.
- slotted spoon
- plate
Crumble the bryndza over the hot dumplings and mix to coat. Scatter over the bacon pieces and serve piping hot.
250 g bryndza- spoon
- plate
Allergens
- Gluten
- Milk
Sources and credits
Photo: Gregory finster · Source · CC0 · Originally uploaded on en.wikipedia (Transferred by Gyrobo)
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale FR/EN/ES/DE : correction des défauts constatés et clarification des étapes. Relecture IA déléguée par Roch, aucun essai en cuisine.
Estimated times.