Bryndzové Halušky (Slovak Potato Dumplings with Sheep Cheese) 🥔

Método

1. 1

   Squeeze grated potatoes lightly, leaving some liquid; work in salt and enough flour to make a thick, sticky batter that drags off a spoon in lumps — not a kneadable dough.

2. 2

   Rest the batter 10 min. Meanwhile render the diced bacon low and slow until the fat runs and the bits turn mahogany and crisp; keep the cracklings and fat separate.

3. 3

   Boil a wide pot of salted water. Push the batter through a halušky strainer (or cut small knuckle-sized lumps off a board with a wet knife) into the water; when the dumplings float, give them 1 minute, then lift with a slotted spoon straight into a warm bowl.

4. 4

   Loosen a third of the bryndza with a ladleful of the starchy cooking water until it pours, then fold it through the hot dumplings — the residual heat turns the cheese creamy.

5. 5

   Top with the bacon cracklings and a little of the rendered fat; serve immediately with a dollop of sour cream and, tradition insists, a glass of cold buttermilk alongside.