Slovak dumplings with feta cheese

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.

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.

For the filling, take the remaining half of the potato, add salt and freshly ground pepper to taste, and mix everything until smooth.

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.

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).

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.

While the dumplings are boiling, chop the bacon into small cubes (3-4 mm) and fry until crispy.

Serve the dumplings with sour cream, topped with crispy bacon and finely chopped green onions.