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Tekvicové halušky: pumpkin dumplings with bryndza

Grated pumpkin dumplings made with flour and egg, tossed with soft sheep's milk cheese and topped with crispy smoked bacon. Serves 4.

Slovak cuisine · Translated from Slovak ·

Tekvicové halušky: pumpkin dumplings with bryndzaSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
20 min
Total time
40 min
Servings
4 servings
Difficulty
Medium
Cuisine
Slovak
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Pumpkin halušky with bryndza and bacon are a fall variation on Slovak sheep's cheese dumplings, with grated Hokkaido pumpkin replacing the potatoes in the dough. The pumpkin, semi-coarse wheat flour, and egg make an orange dough that yields soft, slightly sweet dumplings, balanced by salty bryndza, a soft sheep's milk cheese, and smoked bacon. With a halušky maker, a perforated tool for pressing small dumplings into boiling water, you can make them in 40 minutes.

Ingredients

4 servings

Dumplings

To finish

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Instructions

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  1. Cook the bacon

    10 min

    Cut the bacon into small cubes and cook in a dry skillet over low heat for about 10 minutes, until crisp and the fat has rendered. Keep the bacon and its fat warm.

  2. Bring the water to a boil

    Bring about 4 l of water to a boil in a large pot and salt it.

  3. Make the dough

    Finely grate the pumpkin into a bowl, keeping any juice released during grating. Add the egg and 1 tsp salt, then gradually stir in the flour until you have a thick, sticky dough that slowly drops off a spoon. If it is too loose, stir in another 1 tbsp flour.

  4. Cook the dumplings

    Working in batches, press the dough through a halušky maker into the boiling water. Once the dumplings float to the surface, cook for another 2 minutes. Lift them out with a slotted spoon into a warm bowl and toss with 1 tbsp of the bacon fat to prevent sticking. Cook the remaining dough the same way.

  5. Mix the bryndza

    Stir the bryndza with 4 tbsp of the hot dumpling cooking water until smooth and creamy.

  6. Serve

    Toss the hot dumplings with the bryndza, divide among plates, spoon the bacon and its rendered fat over the top, and sprinkle with chives.

Tip: Pumpkin dough is wetter than potato dough, so mix it just before cooking. If left to stand, it will loosen and the dumplings will fall apart in the water.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
662 kcal
Protein
26 g
Carbohydrates
69 g
of which sugars
4.2 g
Fat
31 g
of which saturates
15 g
Fiber
3.9 g
Salt
3.8 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: Tekvicové halušky s bryndzou a slaninou

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