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cooksoncampus_260_webVeronika Bednarova
Bryndzové Halušky (Slovak Potato Dumplings with Bacon and Sheep’s Milk Cheese)


  • potatoes
  • flour
  • salt
  • „bryndza" (slovak sheep’s milk cheese)
  • fried bacon pieces or freshly cut spring onions - optional


  1. Peel the potatoes and grate them on the fine side of the grater. Mix in some flour and add some salt - the dough is ready!
  2. Boil water and, using a dumpling-maker (or two tablespoons), form small dumplings (rather like spaetzle or gnocchi). Cook in boiling water until they start floating to the surface.
  3. Fish dumplings out with a slotted spoon and, while they are still hot, add the cheese - preferably the real Slovakian bryndza, made from sheep’s milk - and let it melt. Alternatively, one can use crumbled feta cheese mixed with sour cream or even cottage cheese.
  4. Garnish with fried bacon pieces or freshly cut spring onions.

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