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Main dishes

Bryndzové halušky: Slovak potato dumplings with sheep cheese

Name: Bryndzové halušky: Slovak potato dumplings with sheep cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 kg Potatoes (peeled, preferably starchy); 300 g Semi-coarse wheat flour (approximately, depending on how moist the potatoes are); 1 tsp Salt (for the dough); Salt (for the cooking water); 300 g Bryndza (soft sheep's milk cheese); 200 g Smoked bacon; 2 tbsp Chopped chives (for sprinkling)

Authentic bryndzové halušky: soft dumplings from grated raw potatoes with creamy Slovak sheep cheese and crispy bacon. Serves 4, ready in 45 minutes.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Servings: 4 servings
Difficulty: Medium
Cuisine: Slovak

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Bryndzové halušky are the Slovak national dish: soft dumplings made from grated raw potatoes, tossed with bryndza (soft sheep's milk cheese) and topped with crispy bacon. They turn out creamy when you thin the bryndza with a few tablespoons of hot water from cooking the dumplings before mixing, so that it coats every dumpling.

You need genuine Slovak bryndza made from sheep's milk and a haluškár (a spaetzle maker), or a sieve with large holes. Traditionally, halušky are served with soured milk, similar to buttermilk, or with žinčica, a traditional drink made from sheep's whey.

Ingredients

4 servings

Dumplings

Potatoes (peeled, preferably starchy) 1 kg
Semi-coarse wheat flour (approximately, depending on how moist the potatoes are) 300 g
Salt (for the dough) 1 tsp
Salt (for the cooking water)

To finish

Bryndza (soft sheep's milk cheese) 300 g
Smoked bacon 200 g
Chopped chives (for sprinkling) 2 tbsp

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Instructions

Tip: tap a step to mark it as done.

Fry the bacon
Cut the bacon into small cubes and fry it in a dry skillet over medium-low heat for about 10 minutes, until it is crisp and has rendered its fat. Remove from the heat together with the fat and keep warm.
Boil the water
In a large pot, bring about 4 liters of water to a boil and add salt.
Make the dough
Finely grate the potatoes, add 1 teaspoon of salt, and gradually stir in the flour until you have a thick, sticky dough that slowly drips from a spoon. Make the dough only right before cooking; otherwise the grated potatoes will darken.
Cook the dumplings
Press the dough in portions through a haluškár (spaetzle maker) straight into the boiling water. When the dumplings float to the surface, cook them for 2 more minutes, lift them out with a slotted spoon, and place them in a warm bowl. Cook the rest of the dough the same way.
Stir the bryndza
In a bowl, stir the bryndza with 4–6 tablespoons of hot water from the dumplings until smooth and creamy.
Toss and serve
Toss the hot dumplings with the bryndza, divide among plates, and top with the bacon and its rendered fat. Sprinkle with chives and serve right away while the dumplings are hot.

Tip: Toss each batch of cooked dumplings with a spoonful of the bacon fat. In the warm bowl they will not stick together while you cook the rest of the dough.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 879 kcal
Protein: 33 g
Carbohydrates: 102 g
of which sugars: 3.7 g
Fat: 38 g
of which saturates: 18 g
Fiber: 7.3 g
Salt: 4.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bryndzové halušky so slaninou – tradičný slovenský recept