Soft gluten-free bryndzové halušky: Slovak potato dumplings with sheep cheese and bacon

Tip: tap a step to mark it as done.

1. Grate the potatoes

   10 min

   Peel the potatoes and grate them finely. If they release a lot of liquid, pour off some of it.

2. Make the dough

   15 min

   Add the egg, salt, and gluten-free flour to the potatoes and mix into a thick, sticky dough that slides slowly off a spoon. Let rest for 10 minutes. If it is still too thin, stir in another tablespoon of flour.

3. Cook the bacon

   8 min

   While the dough rests, dice the bacon and cook it slowly in a dry skillet until crisp. Leave the bacon fat in the skillet. Bring a large pot of salted water to a boil.

4. Cook the dumplings

   15 min

   Working in batches, press the dough through a halušky maker (a perforated dumpling maker) directly into the boiling water. Once the dumplings float to the surface, cook for another 1–2 minutes, then lift them out with a slotted spoon. Repeat until all the dough is cooked.

5. Mix with the bryndza

   3 min

   Immediately mix the hot dumplings with the bryndza, adding 2–3 tablespoons of the dumpling cooking water for a creamier cheese mixture. Spoon onto plates, drizzle with the bacon fat, sprinkle with the bacon and chives, and serve immediately.

Tip: Dip the halušky maker into the boiling water before each batch to help the thick gluten-free dough pass through more easily. Mix the bryndza with hot dumplings; it will not blend properly with lukewarm ones.

This recipe was translated from the Slovak original: Mäkké bezlepkové halušky s bryndzou a slaninou: slovenská klasika aj pri celiakii