Bryndzové halušky

Ingredients

Quantities for 4 servings.

• 1 kg Potatoes, raw, finely grated
• 250 g Flour
• 400 g Sheep's brynza
• 200 g Smoked bacon, diced
• 1 piece Egg
• to taste Salt

Method

1. Grate the potatoes finely and squeeze them lightly; only a little water should go, as a dry mass will not bind.
2. Mix in the flour, egg and salt. The mass should slide off a spoon slowly rather than pour.
3. Fry the bacon in a dry pan until crisp and lift it out, keeping the fat.
4. Push the dough into boiling salted water through a colander with large holes. The dumplings are done when they float, after about three minutes.
5. Drain the dumplings, return them to the warm pan and stir in the brynza with a spoon of the cooking water. Keep the heat off.
6. Serve into bowls, spoon over the hot fat and scatter the crackling on top.