Bryndzové halušky are soft potato dumplings coated in creamy bryndza cheese sauce and topped with crispy bacon—Slovakia's iconic national dish that combines simple ingredients into rich comfort food.
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Mix the grated potatoes, flour, salt, and egg in a large bowl until it forms a thick yet malleable dough. This mixture should be loose enough to push it through the large holes of a colander but hold its shape when boiled in water. If the dough is too dry, add a bit more water. If it's too wet, add a bit more flour until you reach the desired consistency.
Place a large pan over medium heat and fry a few slices of bacon until golden and crisp.
While the bacon is getting ready, bring a large pot of salted water to a boil. After the water boils, reduce the temperature to medium heat.
Use a colander with large holes or a spaetzle maker (you can get one on Amazon) and a wooden spoon or spatula to scrape the dough into the boiling water in batches. Stir the bottom lightly to unstick any dumplings.
Once the dumplings float to the surface (about 3 mins), remove them with a slotted spoon to a bowl or drain all the water through a large strainer.
Mix bryndza or cream cheese with the milk or sour cream to get a nice creamy consistency. It shouldn't be too watery.
Pour the cheese mixture over the potato dumplings in the bowl and stir everything together.
Sprinkle the fried small bacon pieces on top and add garnish to your halušky - chopped parsley or chives (optional).
Store cooked halušky in an airtight container in the refrigerator for up to 2 days; reheat gently in a pan over low heat with a splash of sour cream or milk to restore creaminess.
colander with large holes or spaetzle maker · wooden spoon or spatula · slotted spoon
No. The recipe explicitly calls for finely grated potatoes without squeezing out moisture, as this liquid is essential for the dough consistency.
They're ready when they float to the surface, which takes about 3 minutes. Use a slotted spoon to remove them.
Yes, cream cheese works as a direct substitute. Bryndza is a tangy sheep's milk cheese, but cream cheese provides a similar creamy texture.
The dough should be loose enough to push through a colander's large holes but hold its shape when boiled. Add water if too dry or flour if too wet.
You can prepare the dough up to 2 hours ahead and refrigerate it. Cook the dumplings fresh before serving for best texture.
