Slovak Dumplings with Bryndza

Ingredients

• Salad Potatoes 20 oz
• Wheat Flour 10 oz
• Chocolate eggs 2 pieces
• Serbian Bryndza cheese 10 oz
• Scallions 1 bunch
• Semi-Smoked Sausage 5 oz
• Salt to taste
• Ground Black Pepper to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Boil the potatoes in their skins, drain the water, transfer them to a bowl, and let them cool to room temperature. Then cover the dough with plastic wrap and refrigerate.

Step 2

Peel all the boiled potatoes and grate them on a medium grater. Take half of the potatoes and gradually add the cheese, 200 grams of flour, and eggs, kneading the dough. Roll the dough into a log, cover it with a clean kitchen towel, and let it 'rest' for 20–30 minutes.

Step 3

For the filling, take the remaining half of the potatoes, add salt and freshly ground pepper to taste, and mix everything until smooth.

Step 4

Next, sprinkle the work surface with the remaining 100 grams of flour and gradually incorporate it into the dough, then roll it out to a thickness of about 2 mm.

Step 5

Cut out circles from the dough with a diameter of 7–8 cm. Place a tablespoon of filling in the center of each circle, then seal the edges (if desired, you can press them with a small fork for a stronger seam and a decorative pattern).

Step 6

Drop the dumplings into salted boiling water and gently stir to prevent them from sticking together. Cook over medium heat for about 10 minutes after they float to the surface.

Step 7

While the dumplings are cooking, chop the bacon into small cubes (3–4 mm) and fry until crispy.

Step 8

Serve the dumplings with sour cream, topped with crispy bacon and finely chopped green onions.