Bryndzové Halušky

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Prepare the Dough.
2. 2Grate the potatoes finely using a hand grater or food processor. Place the grated potatoes in a mixing bowl and mix them with flour, egg, and salt until a sticky dough forms. The consistency should be thick but pliable.
3. 3Cook the Dumplings.
4. 4Bring a large pot of salted water to a boil. Using a halušky maker (similar to a spaetzle maker), press the dough directly into the boiling water.
5. 5If you don’t have one, use a tilted cutting board and a knife to scrape small pieces of dough into the water.
6. 6Let the dumplings cook until they float to the surface, usually within 2-3 minutes. Scoop them out with a slotted spoon and put to one side in a large bowl.
7. 7Prepare the Toppings.
8. 8Chop the bacon into small pieces and fry in a skillet over medium heat until crispy.
9. 9If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavour of traditional Slovak sheep cheese.
10. 10AssembleAssemble the Dish.
11. 11Toss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy. Top with the crispy bacon and its drippings.
12. 12ServeScatter over chopped chives or parsley for an extra touch of colour and flavour.