Bryndzove Halusky Slovakian Potato Dumplings with Bryndza Cheese - potatoes

Method

• Brynza cheese will give you the "authentic" flavor, but you can use other soft cheeses like feta, cottage cheese, maybe even goat cheese.
• I used a mild cottage that's available where I live in Japan.
• Block bacon works great since you can cube it :)
• Grate the potatoes and place in a bowl.
• Mix flour and salt with potatoes until you get a thick, sticky dough.
• It should easily stick to your spatula or spoon.
• If not, add a few more tablespoons flour until it does.
• Chop bacon into small cubes and fry in 1/2 Tablespoon oil on low heat until crisp and brown.
• Meanwhile bring a large pot of water to a boil and add some salt to it.
• Test a small spoonful of the halusky mix in the boiling water.
• It should cook into a soft dumpling in 3-4 minutes.
• If the mix seem like it's not holding together, add more flour to thicken.
• The traditional way to make the halusky is to put the batter on a cutting board and cut small dumplings (about 1 x 2 cm) directly into the boiling water.
• If you have a special halusky (or spaetzle) sieve or press, you can use that too.
• Drip several halusky dumplings in at a time.
• They will sink to the bottom so give them a quick stir.
• Cook halusky until they float to the top and have changed color.
• Strain out with a slotted spoon, hand strainer and place into a colander to drain.
• Repeat the boiling process until all the batter is cooked.
• Once all halusky are cooked, let drain for 2-3 minutes minutes.
• Transfer to a large bowl and mix with the cheese until evenly coated.
• If you like it extra creamy, mix in some whipping or heavy cream.
• Divide halusky onto plates and top with the fried bacon!