Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, bryndzové halušky (slovakian potato dumplings with bryndza cheese). One of my favorites. This time, I am going to make it a little bit unique. This will be really 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 favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese):
- Get 2 medium potatoes
- Get 1 cup flour
- Take 1 tsp salt
- Make ready 150 grams smoked or regular bacon (block)
- Take 1/2 Tbsp vegetable oil
- Prepare 125 grams bryndza or other soft cheese like feta, goat or cottage
- Make ready 50 ml cream (optional)
Bryndzové halušky or sheep cheese dumplings are a Slovak national dish. They are prepared from potatoes , flour , salt , sheep cheese and bacon. A common accessory is "bryndza" noodles, cup of sour milk or whey. Bryndzové halušky (Slovak: [ˈbrin.d͡zovɛː ˈɦaluʃki]) is one of the national dishes in Slovakia.
Instructions 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!
This meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi) and bryndza (a soft sheep cheese, optionally sprinkled with cooked bits of smoked pork fat/bacon). Halusky are Slovak boiled dumplings made with grated raw potatoes, flour, and salt. Some cooks use a combination of grated raw potatoes and grated cooked potatoes in the dough, while others add diced cooked potato to the boiled dumplings if they will be combined with bryndza cheese, a. In Slovakia, something you should not ignore is our traditional dish called Bryndzové halušky. Bryndza is a special cheese made from sheep's milk.
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