Slovak dumplings with feta cheese
5 servings
90 minutes
It is best to start preparing the dough a day in advance.
1
Boil the potatoes in their skins, drain the water, transfer to a bowl, and let them cool to room temperature. Then cover the dough with plastic wrap and put it in the refrigerator.
- Potato: 500 g
2
Peel all the boiled potatoes and grate them on a medium grater. Take half of the potatoes and gradually add cheese, 200 grams of flour, and eggs, knead the dough. Roll the dough into a log, cover with a clean kitchen towel, and let it 'rest' for 20-30 minutes.
- Potato: 500 g
- Serbian feta cheese: 250 g
- Wheat flour grade 1: 300 g
- Chicken egg: 2 pieces
3
For the filling, take the remaining half of the potato, add salt and freshly ground pepper to taste, and mix everything until smooth.
- Potato: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Sprinkle the remaining 100 grams of flour on the work surface and gradually incorporate it all into the dough, then roll it out to a thickness of about 2 mm.
- Wheat flour grade 1: 300 g
5
Cut circles from the dough with a diameter of 7-8 cm. Place a tablespoon of filling in the center of each circle, then seal the edges (optionally, you can press them with a small fork for a stronger seam and a nice texture).
6
Drop the dumplings into salted boiling water and gently stir to prevent them from sticking. Cook on medium heat for about 10 minutes after they float.
7
While the dumplings are boiling, chop the bacon into small cubes (3-4 mm) and fry until crispy.
- Smoked bacon: 100 g
8
Serve the dumplings with sour cream, topped with crispy bacon and finely chopped green onions.
- Sour cream: to taste
- Smoked bacon: 100 g
- Green onions: 1 bunch