Bryndzové Halušky

Name: Bryndzové Halušky
Yield: 3
Cuisine: Eslovaca
Ingredients: 200 g Wheat flour; 1 Egg; 500 g Potato; 1 teaspoon Salt; 200 g Bacon; 250 g Bryndza cheese; Chives

Media

Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein14 %22 g
Carbs49 %80 g
Fat37 %27 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	657 kcal	206 kcal
Protein	22 g	6.9 g
Carbs	80 g	25.1 g
Fat	27 g	8.5 g

One serving is about 319 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Slovak

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Slovakia

Ingredients

200 g Wheat flour
1 Egg
500 g Potato
1 teaspoon Salt
200 g Bacon
250 g Bryndza cheese
Chives (Garnish)

Instructions

Prepare the Dough
Grate the potatoes finely using a hand grater or food processor. Place the grated potatoes in a bowl and mix them with flour, egg, and salt until a sticky dough forms. The consistency should be thick but pliable.
Cook the Dumplings
Bring a large pot of salted water to a boil. Using a halušky maker (similar to a spaetzle maker), press the dough directly into the boiling water. If you don’t have one, use a tilted cutting board and a knife to scrape small pieces of dough into the water.
Let the dumplings cook until they float to the surface, usually within 2-3 minutes. Scoop them out with a slotted spoon and set aside in a large bowl.
Prepare the Toppings
Chop the bacon into small pieces and fry in a skillet over medium heat until crispy. If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavour of traditional Slovak sheep cheese.
Assemble the Dish
Toss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy. Top with the crispy bacon and its drippings. Garnish with chopped chives or parsley for an extra touch of colour and flavour.