Kid-Friendly Slovak Potato Dumplings (Halušky)

Bryndzové halušky is often described as the national dish of Slovakia. It consists of small, soft potato dumplings tossed with bryndza, a tangy, spreadable sheep's milk cheese, and topped with crispy bacon and its drippings. It is hearty mountain food, the kind of meal that warms you up after a cold day outside.

For children, the flavor of real bryndza can be quite strong. The good news is that halušky themselves are mild, and the dish adapts easily. This version uses a mix of cottage cheese and a little feta to mimic the creamy, salty character of bryndza without overwhelming young palates.

What are halušky, exactly?

The dough is made from raw grated potato, flour, salt and sometimes an egg. Unlike Italian gnocchi, which use cooked potato, halušky use raw potato, which gives them a slightly chewier, more rustic texture. The soft dough is pressed through a special grater called a haluškár directly into boiling water. If you do not have one, a colander with large holes or a cutting board and knife will do the job.

There are other popular variations too. Strapačky are halušky tossed with sautéed sauerkraut and bacon instead of cheese. Some families also serve them with fried onions, or stir in a bit of sour cream.

If your family likes this, it is worth exploring more simple Slovak recipes, since Slovak home cooking has many other comforting dishes built on potatoes, cabbage and dairy that suit family dinners well.

The recipe

• Prep 20 min
• Cook 25 min
• Makes 4 servings

IngredientsTap to check off

• 1 1/2 lb starchy potatoes, peeled
• 1 large egg
• 1 tsp salt
• About 1 3/4 cups all-purpose flour
• 6 slices bacon, diced
• 1 cup small-curd cottage cheese
• 1/3 cup crumbled feta (or 1 cup bryndza instead of both cheeses)
• 2 tbsp sour cream
• Chopped chives, to serve

MethodTap a step when it is done

1. 1Step 1: Bring a large pot of salted water to a boil. Fry the bacon in a skillet until crisp; set aside with its fat.
2. 2Step 2: Mash the cottage cheese, feta and sour cream together in a large warm bowl.
3. 3Step 3: Finely grate the potatoes, then mix with the egg, salt and enough flour to make a thick, sticky dough.
4. 4Step 4: Press the dough through a halušky grater or large-holed colander into the boiling water, working in batches.
5. 5Step 5: Cook for 2 to 3 minutes until the dumplings float, then lift them out with a slotted spoon.
6. 6Step 6: Toss the halušky with the cheese mixture and a little bacon fat. Top with bacon and chives and serve right away.

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Making it work for children

A few small changes make halušky even more kid-friendly:

• Go easy on the bacon fat. A drizzle adds flavor, but a whole pan's worth can be heavy for small stomachs.
• Serve the cheese on the side. Some children prefer plain buttered halušky with a sprinkle of mild cheese.
• Add something green. In Slovakia, halušky are traditionally served with a glass of sour milk or buttermilk, but a cucumber salad or some steamed peas adds color.

Working with the dough

The dough should be thick and sticky, somewhere between a batter and a bread dough. If it is too runny, the dumplings will dissolve in the water; add a little more flour. If it is too firm, it will be hard to push through the grater. Grate the potatoes just before mixing, as raw grated potato turns gray quickly when exposed to air. That color change is harmless, but the dish looks nicer when the dough is pale.

Work in batches and do not overcrowd the pot. The halušky are ready when they float to the surface, usually after two or three minutes. Lift them out with a slotted spoon and toss them straight into the warm cheese mixture.

Leftovers

Halušky are best eaten fresh, but leftovers can be fried in a little butter the next day until lightly crisp. Many people think that version is even better.