Slovak Potato Dumplings with Sheep Cheese

Prepare the ingredients. This is what's waiting on your plate – delicate halušky with a creamy bryndza sauce 🥔🧀 Prepare all your ingredients in advance so the work goes smoothly.

Peel the potatoes and bring the water to a boil. Bring a larger pot of salted water to a boil. Meanwhile, peel the potatoes.

Grate and squeeze the potatoes. Grate the potatoes finely and thoroughly squeeze out the excess liquid.

Prepare the dough for the halušky. Add salt, pepper, flour, and an egg yolk to the grated potatoes. Mix everything well to form a thicker but still supple dough.

Chop the chives. Optionally, finely chop the chives and set them aside for later garnish.

Prepare the bryndza sauce. In a pan over low heat, warm the sour cream, add the bryndza, and stir constantly, letting it melt for 2–3 minutes until a smooth sauce forms. Keep only gentle heat so the sauce does not curdle.

Cook the halušky. Form the dough directly into the boiling water using a spoon or a halušky maker. Cook at a gentle boil for 4–5 minutes until the halušky float to the surface. Then remove them with a slotted spoon.

Transfer the halušky to the sauce. Transfer the cooked halušky directly to the pan with the bryndza sauce and mix well so they are coated.

Toss with the sauce and serve. Serve immediately, optionally sprinkled with the chopped chives. Enjoy your meal 🥄✨