Slovak Halusky

Instructions

1. Prepare the potatoes
   Peel and grate the potatoes using the fine side of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for proper dumpling consistency.
2. Make the dumpling dough
   In a large bowl, combine the grated potatoes, flour, 1 teaspoon of salt, and eggs. Mix until you have a thick, sticky dough. If the mixture is too wet, add a bit more flour, but be careful not to add too much or the dumplings will be tough.
3. Prepare the bacon
   In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pan.
4. Cook the dumplings
   Bring a large pot of salted water to a boil. Using a halušky maker or a colander with large holes, push small amounts of the dough directly into the boiling water. Alternatively, use a teaspoon to drop small pieces of dough into the water. Cook the dumplings for 2-3 minutes or until they float to the surface. Work in batches to avoid overcrowding.
5. Prepare the cheese mixture
   While the dumplings are cooking, mix the bryndza cheese (or feta-cream cheese mixture) with the sour cream and remaining salt in a bowl. If using the substitute, mix 6 oz of crumbled feta with 2 oz of softened cream cheese and the sour cream until well combined.
6. Combine and serve
   Drain the cooked dumplings well and transfer to a large serving bowl. Immediately add the butter and toss until it melts. Add the cheese mixture and gently fold until the dumplings are well coated. Top with the crispy bacon, freshly ground black pepper, and chopped chives.