Bryndzové halušky

Ingredients

• 600 g potatoes
• 200 g flour
• 200 g bryndza or sheep cheese
• 150 g bacon
• Chives
• Salt

How to make it

1. Grate potatoes and mix with flour and salt. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
2. Drop small dumplings into boiling water. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
3. Fry bacon until crisp. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.
4. Toss dumplings with cheese, bacon fat, bacon and chives. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.