Slovak Bryndza Potato Dumplings (Bryndzové halušky) — Sheep Cheese Dumplings with Bacon

• 900 gpeeled starchy potatoes (Russet or other floury potatoes, peeled weight)
• 300 gall-purpose flour
• 8 gfine sea salt
• 3 lwater
• 200 gsmoked slab bacon (cut into 8 mm dice)
• 250 gbryndza sheep cheese (Slovak bryndza if available)
• 80 gsour cream (full-fat, used to loosen the cheese)
• 60 mlreserved dumpling cooking water
• 10 gchives (finely sliced)

Instructions

1. 1

   Place the diced smoked bacon in a wide skillet over medium-low heat and cook for 12 to 15 minutes, stirring often, until the fat renders and the pieces become crisp. Lift the bacon out with a slotted spoon and keep both the crisp bacon and rendered fat warm, because the hot fat helps coat the halušky later.

2. 2

   Bring 3 liters of water to a steady boil in a large pot and add 18 grams of fine sea salt. Set a halušky maker, spaetzle press, or wide-holed colander over the pot so it is ready before you mix the potato batter.

3. 3

   Finely grate the peeled potatoes into a bowl, keeping the potato liquid with the pulp rather than draining it. Stir in 8 grams of fine sea salt, then mix in the flour until you have a thick, sticky batter that slowly drops from a spoon rather than pouring like pancake batter.

4. 4

   Working in 2 batches, push the batter through the halušky maker or press it through a wide-holed colander directly into the boiling water. Stir gently once after each batch enters the pot so the dumplings do not settle and stick to the bottom.

5. 5

   Cook each batch for 3 to 4 minutes after the dumplings float to the surface, until they are tender but still pleasantly chewy. Scoop them out with a slotted spoon into a warm bowl, and reserve 60 ml of the starchy cooking water before discarding the rest.

6. 6

   In a large warm mixing bowl, mash the bryndza with the sour cream and the reserved hot cooking water until it forms a loose, creamy coating. Add the hot halušky immediately and fold gently until every dumpling is coated in the tangy sheep cheese mixture.

7. 7

   Spoon the rendered bacon fat over the dressed halušky and fold once more to distribute its smoky flavor. Serve in warm bowls topped with the crisp bacon pieces and sliced chives, making sure each portion gets some cheese sauce and bacon.