Slovak potato dumplings, also known as halušky, are a traditional dish in Slovakia. The history of halušky can be traced back to the medieval period when potatoes were introduced to Europe. Dumplings made from potatoes and flour were a common food for rural populations and were often served as a hearty and filling meal. In Slovakia, halušky became especially popular in the 19th century and have since become a staple dish in Slovak cuisine. They are typically served with fried bacon on top. Halušky are also a popular dish for special occasions and celebrations, and are often served at family gatherings, holidays, and festivals.
Staple of this recipe is bryndza, a type of cheese that is traditional to Slovakia and the neighboring regions of Poland, Ukraine and Romania. It is made from the milk of sheep or a combination of sheep and goat's milk.
Ingredients
Directions
- Cube the bacon and crisp it up low and slow on the pan.
- Prepare at least 4 liters of water and bring it to boil, once boiling add salt.
- While your water heating and bacon is cooking proceed to next steps.
- Load cleaned and squared potatoes in to food processor, with blade inside bowl.
- Top up with flour and salt and mix till doughy, glue like consistency.
- In separate bowl mix your cheese and cream together and set aside.
- Place dumpling sift under your pot with boiling water.
- Load your dough and proceed to run with your spatula in one direction to to cut down the dumpling like shape.
- Cook dumplings for at least 3 minutes, then either strain the water or pull them out by hand sift.
- Add hot dumplings in to prepared cheese mixture and mix well.
- Serve immediately sprinkled with crispy bacon and some of fat and parsley for garnish.
Ingredients
Directions
- Cube the bacon and crisp it up low and slow on the pan.
- Prepare at least 4 liters of water and bring it to boil, once boiling add salt.
- While your water heating and bacon is cooking proceed to next steps.
- Load cleaned and squared potatoes in to food processor, with blade inside bowl.
- Top up with flour and salt and mix till doughy, glue like consistency.
- In separate bowl mix your cheese and cream together and set aside.
- Place dumpling sift under your pot with boiling water.
- Load your dough and proceed to run with your spatula in one direction to to cut down the dumpling like shape.
- Cook dumplings for at least 3 minutes, then either strain the water or pull them out by hand sift.
- Add hot dumplings in to prepared cheese mixture and mix well.
- Serve immediately sprinkled with crispy bacon and some of fat and parsley for garnish.