How to make it
6 steps. Take it one step at a time.
Dice the bacon into small cubes
Dice the bacon into small cubes. Place them in a large skillet over medium heat and fry until the fat has rendered and the bacon is crispy and golden brown. Keep the bacon and the rendered fat warm.
Bring a large pot of salted water
Bring a large pot of salted water to a boil. While waiting, grate the raw peeled potatoes using the finest side of a box grater until you have a smooth pulp.
Combine the potato pulp, egg, salt, and flour
In a large bowl, combine the potato pulp, egg, salt, and flour. Mix thoroughly until a thick, sticky dough forms. If the dough seems too liquid (depending on potato moisture), add a tablespoon more flour.
Using a haluškár or a cutting board and knife, drop small pieces of dough
Using a haluškár (special dumpling sieve) or a cutting board and knife, drop small pieces of dough (about 1cm) into the boiling water. Work in batches. When the dumplings float to the surface, let them cook for another 1-2 minutes.
2 minMix the bryndza cheese
In a large serving bowl, mix the bryndza cheese with the sour cream until smooth. Use a slotted spoon to transfer the hot dumplings directly from the water into the bowl. The heat and a little bit of pasta water will help melt the cheese into a creamy sauce.
Toss the dumplings
Toss the dumplings until evenly coated with the cheese sauce. Serve immediately, topped with the fried bacon bits, a drizzle of the hot rendered bacon fat, and fresh chives.
A little kitchen wisdom
For the most authentic texture, use starchy potatoes (like Russets) and grate them using the finest holes of your grater to create a pulp. If bryndza is unavailable, a mix of feta and sour cream can be a close substitute.
