Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bryndzové halušky (slovakian potato dumplings with bryndza cheese). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
They are potato dumplings topped with special sheep cheese called bryndza. If I had to pick one dish as the most uniquely Slovak, it would have to be bryndzové halušky. Halušky are potato dumplings, and they come in many varieties.
Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bryndzové halušky (slovakian potato dumplings with bryndza cheese) using 7 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese):
- Prepare 2 medium potatoes
- Make ready 1 cup flour
- Take 1 tsp salt
- Take 150 grams smoked or regular bacon (block)
- Take 1/2 Tbsp vegetable oil
- Make ready 125 grams bryndza or other soft cheese like feta, goat or cottage
- Take 50 ml cream (optional)
Halusky are like soft gnocchi, somewhat similar to German Spaetzle noodles. It's mixed with a slightly tangy, yet creamy Slovakian sheep cheese called Bryndza and topped with fried. Bryndza bola zjemnená veľmi dobrou smotanou, takže jedlo malo výraznú chuť prvého a jemnosť a krémovosť druhého, halušky boli väčšie a guľatejšie, so správnou konzistenciou a hustotou, slanina bola medzi zubami trochu tuhšia, no. Potato dumplings with bryndza sheep cheese and bacon.
Steps to make Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese):
- Brynza cheese will give you the "authentic" flavor, but you can use other soft cheeses like feta, cottage cheese, maybe even goat cheese. I used a mild cottage that's available where I live in Japan. Block bacon works great since you can cube it :)
- Grate the potatoes and place in a bowl.
- Mix flour and salt with potatoes until you get a thick, sticky dough.
- It should easily stick to your spatula or spoon. If not, add a few more tablespoons flour until it does.
- Chop bacon into small cubes and fry in 1/2 Tablespoon oil on low heat until crisp and brown. Meanwhile bring a large pot of water to a boil and add some salt to it.
- Test a small spoonful of the halusky mix in the boiling water. It should cook into a soft dumpling in 3-4 minutes. If the mix seem like it's not holding together, add more flour to thicken.
- The traditional way to make the halusky is to put the batter on a cutting board and cut small dumplings (about 1 x 2 cm) directly into the boiling water. If you have a special halusky (or spaetzle) sieve or press, you can use that too.
- Drip several halusky dumplings in at a time. They will sink to the bottom so give them a quick stir.
- Cook halusky until they float to the top and have changed color. Strain out with a slotted spoon, hand strainer and place into a colander to drain. Repeat the boiling process until all the batter is cooked.
- Once all halusky are cooked, let drain for 2-3 minutes minutes.
- Transfer to a large bowl and mix with the cheese until evenly coated. If you like it extra creamy, mix in some whipping or heavy cream.
- Divide halusky onto plates and top with the fried bacon!
Bryndzove halusky, traditional national slovak food. Bryndzové halušky. (Potato Dumplings with Bryndza and Bacon). Halušky is a traditional Slovak name for a type of dumpling made with grated raw potatoes and flour. The second essential ingredient in this dish is bryndza, a flavorful cheese made from sheep's milk, authentic to the Liptov area. Halusky is one of the national dishes in Slovakia.
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