Bryndzové Halušky: Slovak potato dumplings with sheep cheese


  • Halušky:
  • 500 grams (18 oz) potatoes about 5 medium
  • 200 grams (about 2 cups) all purpose flour or gluten-free flour
  • 1 egg
  • 1 tsp salt
  • 200 grams (7oz) bacon
  • 250 grams (9oz) bryndza more or less to taste
  • chopped chives or parsley optional garnish
  • Bryndza alternative:
  • feta cheese
  • cream cheese or sour cream
  • piece of butter


  1. Bring a pot of salted water to boil. Meanwhile, grate raw potatoes on the fine holes. Add flour, egg, and salt and mix.

  2. Use a halušky maker, or spaetzle maker, to drop the dough into the boiling water.

  3. If you don't have either, you can put the dough on a cutting board and use a knife to cut off small chunks into the water. Do in batches so there isn't too many dumplings in the water.
  4. When floating, use a slotted spoon to fish out the halušky.
  5. Chop bacon and fry.

  6. If making bryndza alternative, blend ingredients until smooth. What proportions? You can make it as strong or mild to suite your taste – more feta will make it stronger, sour cream will make it milder; cream cheese will be thicker, sour cream thinner. To start with, try half a cup of each feta and sour cream and 1½ tbsp butter.

  7. Heap up dumplings, put bryndza on top (it melts as it warms up), sprinkle generously with bacon and optional chopped chives or parsley.