Bryndzové Halušky Slovak Potato Dumplings With Sheep Cheese Almost Bananas Recipes

BRYNDZOVé HALUšKY (SLOVAK POTATO DUMPLINGS WITH CHEESE)

Steps:

• In a large bowl, combine the grated potatoes, flour, salt, and egg to form a thick, loose dough. It should be wet enough to push through the large holes of a colander, but still keep its shape in the boiling water. If too dry, add a splash of water at a time to reach desired consistency. If too wet to hold its shape, mix in a little more flour.
• Place a large pan over medium heat. Add the bacon and cook until the fat has rendered and the bacon is lightly crisp, stirring occasionally. Remove the bacon with grease from the pan and carefully set aside in a medium bowl.
• While the bacon is cooking, bring a large pot of salted water to a boil. Reduce to a lightly rolling boil, around medium high heat.
• Use a spatula or wooden spoon to transfer some of the dough to the halušky maker or a colander with large holes. Scrape the dough into the boiling water in batches. Stir the bottom lightly to unstick any dumplings. Once the dumplings float to the surface, after about 2 minutes, remove with a slotted spoon to a bowl and repeat with remaining dough.
• Remove 1/4 cup of the still hot cooking water to the empty pan. Add the cheese, stirring to melt into a creamy sauce. Add to the cooked halušky, tossing to coat.
• Serve immediately topped with the cooked bacon and drizzle a little of the rendered bacon fat over the top. If desired, add a sprinkling of chopped parsley or chives.

SLOVAK POTATO DUMPLINGS WITH FRIED CABBAGE

Steps:

• Dumplings:.
• In a mixing bowl, add grated potatoes, salt and egg. Add flour, mixing well. Add water if dough is stiff. Drop dough from moistened spoon into a kettle of boiling water. Cook partly covered for 7 to 10 minutes, stirring occasionaly. Drain and rinse with cold water.
• Cabbage:.
• In skillet, saute onions in butter/margarine until golden brown. Add grated cabbage and salt. Cover and fry over low heat stirring occasionaly until tender and golden brown. Add to dumplings, mix well. You may need to add more salt to your taste.

AMERICANIZED SLOVAK HALUSKI

Steps:

• For potato dumplings (Haluski):.
• In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside.
• Take a large pot, fill it a little over half full with water.
• Add a dash of salt to the water. Boil water on high heat.
• On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels.
• Cool bacon and crumble.
• Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
• In the same skillet, caramelize chopped onions on low heat. This should take about 30 to 45 minutes, occasionally stirring. When they are done, drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside. Keep the same skillet to fry the dumplings.
• In the meantime, on a small cutting board, ladle Haluski dough and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water; drop the dough pieces into the water. You might want to do this in batches; a ladle sized amount of dough pieces at a time.
• Let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
• Strain dumplings out of the water and add them to a medium bowl to drain for a moment.
• Take each batch and add them to the skillet. Add a little bacon fat over the dumplings and fry on both sides on medium heat until brown.
• Repeat with the remaining batches of dough as they finish boiling.
• Place dumplings into a large serving bowl.
• Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer.
• Repeat the layering process as you finish cooking additional batches of dumplings - frying in the pan, layering into the large serving dish with bacon, onions and cheese until full batch is done (approximately four layers).
• When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
• Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski!
• Garnish with sprinkles of freshly chopped chives on top, add a dollop of sour cream to each serving and serve with a nice warm crusty bread!