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Main dishes

Hungarian halušky: flour dumplings with cheese and bacon

Name: Hungarian halušky: flour dumplings with cheese and bacon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 200 g All-purpose flour; 300 g Semi-coarse wheat flour; 600 ml Water; 2–3 cubes Cream cheese; 100 g Bacon

Flour-and-water dumplings made without potatoes or eggs, boiled and tossed with processed cheese and bacon fat. Makes 4 servings.

Hungarian cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Servings: 4 servings
Difficulty: Medium
Cuisine: Hungarian

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These Hungarian halušky, small flour dumplings without potatoes or eggs, are made with just all-purpose flour, semi-coarse wheat flour, and water, with processed cheese and bacon adding flavor. Stir the dough with a wooden spoon without adding salt, so the dumplings do not fall apart during cooking. Press them through a halušky maker, a perforated dumpling tool similar to a spaetzle maker, into boiling water and cook for about five minutes. While still hot and not fully drained, toss them with creamy cheese and a little rendered bacon fat. The inspiration comes from Hungary, and the whole dish comes together in just a few minutes.

Ingredients

4 servings

All-purpose flour 200 g
Semi-coarse wheat flour 300 g
Water 600 ml

You will also need

Cream cheese 2–3 cubes
Bacon 100 g

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Instructions

Tip: tap a step to mark it as done.

Place both flours in a large bowl, make a well in the center, and pour in the water. Stir with a wooden spoon until a uniform dough forms.
The dough should be soft and smooth. Press it through a halušky maker into boiling water and cook briefly, for only about 5 minutes.
Tip: Do not salt the dough, so the dumplings do not fall apart in the water.
Drain the dumplings, but not too thoroughly, leaving a little water clinging to them. While still hot, toss them with the processed cheese.
Add a few drops of rendered bacon fat, stir, and season with salt to taste.
Tip: For another batch, try the traditional topping of bryndza, a Slovak sheep's-milk cheese, and bacon.

Tip: Cook the diced bacon until crisp, then use the rendered fat in the dumplings and sprinkle the bacon over the finished dish. The bacon stays crisp on top but would soften if mixed into the cheese.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 772 kcal
Protein: 20 g
Carbohydrates: 99 g
of which sugars: 2.8 g
Fat: 32 g
of which saturates: 16 g
Fiber: 3.4 g
Salt: 1.0 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: Maďarské halušky bez zemiakov a vajec so syrom a slaninou