👩🍳 Instructions:
1. Make the Dumpling Dough:
- Grate the raw potatoes finely into a bowl.
- Add salt, then gradually mix in flour (start with 250g) and egg (if using).
- The dough should be thick but still drop slowly from a spoon. Add more flour if too watery.
2. Boil the Dumplings:
- Bring a large pot of salted water to a boil.
- Use a halušky grater or a large-holed colander to press the dough into the boiling water.
- Dumplings will sink and rise to the surface when cooked (about 3–5 min). Remove with a slotted spoon.
3. Prepare the Topping:
- While dumplings boil, fry the bacon or lardons until crispy.
- In a separate bowl, mix Bryndza with sour cream until creamy (skip sour cream if using very soft cheese).
4. Assemble:
- Toss the hot dumplings with the Bryndza mixture until coated.
- Top with crispy bacon and its rendered fat.
- Garnish with chopped chives or parsley if desired.
🇸🇰 Notes:
- If you can’t find Bryndza, mix feta cheese + sour cream until smooth for a close substitute.
- Serve with soured milk or kefir for the most authentic experience!
Would you like a printable recipe card or a baked version twist on this?
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