Bryndzové Halušky (Slovak Potato Dumplings with Sheep's Cheese)

Ingredients

• 2 lbs potatoes, peeled
• 1 cup all-purpose flour
• 1 egg
• 1 tsp salt
• 7 oz bryndza cheese (or a mix of feta and cream cheese)
• 6 oz bacon, diced
• 2 tbsp sour cream

Before you cook

• Peel the potatoes.
• Dice the bacon.
• If substituting for bryndza, mash feta with a little cream cheese and sour cream until soft.

Steps

1. Grate the peeled potatoes finely into a large bowl.
2. Mix in the flour, egg and salt until a thick, loose dough forms.
3. Bring a large pot of salted water to a boil.
4. Set a colander with large holes over the pot and push spoonfuls of dough through into the boiling water.
5. Boil the dumplings for 3 to 4 minutes, until they rise to the surface.
6. Lift the cooked dumplings out with a slotted spoon and drain them in a bowl.
7. Fry the diced bacon in a skillet over medium heat until crisp, about 6 minutes.
8. Add the bryndza cheese to the hot, drained dumplings and toss gently until it melts into a creamy coating.
9. Stir in the sour cream.
10. Spoon the dumplings into bowls.
11. Top each bowl with the crisp bacon and its rendered fat.