Bryndzové halušky is Slovakia's most iconic national dish: pillowy potato dumplings tossed with creamy bryndza sheep cheese and topped with crispy bacon bits (škvarky). It's a rustic, three-ingredient dumpling base elevated by sheep cheese and rendered pork fat.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Peel and shred the potatoes (zemiaky).
Drain the liquid from the shredded potatoes.
Stir in approximately the same volume of flour as potatoes.
Add salt to the dough mixture.
Bring a large pot of salted water to a boil.
Using a kitchen knife and cutting board, cut and toss pieces of dough about an inch long into the boiling water.
Cook the dumplings for a few minutes until they float and are cooked through.
Meanwhile, cut bacon into small squares and fry until crispy to make 'škvarky'.
Strain the dumplings, using a wooden spoon to clear off the goo that clogs the strainer holes.
Stir the bryndza (optionally mixed with sour cream for a smoother consistency) into the hot dumplings.
Top with crispy bacon bits and a few spoonfuls of the bacon grease.
Optionally, top with shredded oštiepok cheese. Serve immediately.
Halušky are best eaten immediately. Leftover dumplings and bryndza sauce can be refrigerated separately for up to 2 days and gently reheated together over low heat, though texture degrades.
wooden spoon (for clearing strainer) · cutting board and kitchen knife (for cutting dough into dumplings)
Bryndza is a soft, tangy sheep milk cheese traditional to Slovakia. Feta mixed with sour cream approximates the flavor and texture, though authentic bryndza is recommended for true halušky.
The potato-to-flour ratio must be roughly equal by volume. If too wet, dumplings dissolve; if too dry, they're dense. Draining shredded potatoes thoroughly before mixing is essential.
Dumplings are cooked through when they float to the surface and remain firm, typically a few minutes after boiling begins. They should not be mushy or gooey inside.
Halušky are best served immediately after assembly. Cooked dumplings can be refrigerated separately and reheated gently with bryndza, though texture and flavor are optimal when freshly made.
Oštiepok is a Slovak smoked cheese often shredded as a garnish. It's optional and adds smoky flavor, but traditional halušky are complete with bryndza and bacon alone.
