KitchgrowKitchen growth, made calmer
Start planning free
Central Eastern European

Bryndzové Halušky (Slovak Potato Dumplings with Bryndza)

Slovak bryndzové halušky are soft potato dumplings tossed with tangy bryndza cheese and crisp smoked bacon.

Published and reviewed by Kitchgrow on 1 September 2026Updated

Jump to recipe ↓
Bryndzové Halušky (Slovak Potato Dumplings with Bryndza)

45 mintotal

Prep 25 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; grate the potatoes just before mixing so the batter stays thick enough to shape into halušky.

Method

  1. Bring a pot of salted water to a gentle boil while you prepare the dumpling batter.

  2. Mix the grated potato with the measured flour and part of the measured salt to make a thick, sticky batter.

  3. Fry the measured smoked bacon in a pan until crisp and its fat has rendered. Keep it warm.

  4. Push small pieces of the potato batter into the simmering water using a spoon or halušky maker.

  5. Cook until the dumplings float, then simmer for 1 to 2 more minutes so the centres are cooked.

  6. Drain the dumplings and toss them immediately with bryndza cheese and sour cream until creamy.

  7. Top with the crisp bacon and a little black pepper. Serve hot.

How to tell it's done

The halušky should be soft and slightly chewy, coated in creamy tangy cheese, with crisp bacon on top.

Getting it right

Tip

Test one dumpling first; if it falls apart, mix a little more flour into the batter before cooking the rest.

What to serve it with

Serve as a rich main dish with a simple cucumber salad or pickled vegetables.

Common mistakes

The halušky fall apart in the water.
Cook one test dumpling first. If it breaks up, add a little more flour and keep the water at a simmer rather than a rolling boil.

Substitutions

  • If bryndza is unavailable, feta mixed with a little sour cream can be used, but it is only an approximation.
  • The bacon may be reduced for a lighter dish, but it is part of the traditional flavour contrast.
  • Use only enough flour to bind the grated potato; too much flour makes the dumplings heavy.

Storing and reheating

Refrigerate halušky with cheese and bacon for up to 3 days. Reheat gently in a covered skillet with a spoonful of water or sour cream; freezing is not recommended because the potato dumplings turn pasty.