Potatoes
Flour
Salt
100% brynza (a type of cheese)
Sauerkraut
Bacon
The ratio of flour to potatoes is 1:1.
The more starch the potatoes contain, the better the result will be. The bacon should be smoked lard without skin.
First, prepare the water, bring it to a boil, and salt it. In the meantime, peel the potatoes, grate them finely, salt them, and add both semolina and all-purpose flour. Stir to form the base dough.
Pass the dough smoothly through a sieve to form large, beautiful dumplings. Be careful not to push through too much at once to avoid creating a clump.
Cook the dumplings until they float to the surface, then wait for an additional half minute. Remove the dumplings and season them as needed with brynza, bacon, or sauerkraut.
Preparation of bacon:
Slowly fry the smoked bacon in a pan until it becomes crispy. You should hear a crackling sound, and it should make your mouth water. The bacon should not be transparent or semi-soft. What’s amazing about the bacon is that even when sprinkled over the dumplings, it will still gently sizzle and tempt us to taste it 🙂
Mix the dumplings with brynza. If you don’t want the brynza to start sticking and melting, never heat it up. The best way is to eat the dumplings with brynza immediately after they are fully prepared. If you plan to eat them later, prepare the dumplings first and add the brynza just before serving.
The recipe for Restaurant-Guide.cz was provided by the restaurant Panonia.