The Recipe · No.794 · Bryndzové Halušky

Bryndzové Halušky, and Where to Source It

Grate the raw potato fine into a wet paste and add just enough flour to hold it; over-flouring turns the soft pillows heavy and rubbery. Toss them hot with the tart sheep cheese and a spoon of the bacon fat.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook15 min
Makes4 servings
CuisineSlovak
Cook it with
Air fryer
Can you make Bryndzové Halušky in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Potatoes
Grated raw and fine to a starchy paste. A floury russet works best.
3 large
Source it →
Flour
Just enough to bind; too much makes them heavy.
1.5 cups
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Bryndza cheese
Tart Slovak sheep's-milk cheese; feta mashed with a little sour cream stands in.
8 oz
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Bacon
Diced and rendered crisp for the topping and fat. A thick smoked bacon is best.
6 oz
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Sour cream
Blended into the cheese for a smooth coating. A cultured sour cream is tangiest.
2 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Render the baconCrisp the diced bacon and save both the bits and the fat.
  2. Make the batterGrate the potato, stir in flour and salt to a sticky batter.
  3. Drop the dumplingsScrape small bits off a board into boiling salted water and cook until they float.
  4. Toss and topToss the drained dumplings with bryndza, sour cream, and a little bacon fat, then top with the bacon.
Part Three
The Toolkit

Box grater · Halusky board · Strainer

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