This recipe for potato dumplings with sheep's milk cheese, preferably Liptauer, is known as dodole in Hungarian or strapacka in the northern part (Slovakia) of Hungary. This is also known as Slovak bryndzové halušky.
Because bacon drippings are used, this isn't entirely a Lenten or vegetarian dish. But, if oil is used instead, it can become one, especially if sauteed cabbage or sauerkraut is added. These dumplings can be served as a main course or side dish and, in a pinch, goat cheese can be substituted for the sheep's milk cheese.
- 1 1/2 cups potatoes (raw, about 2 large, grated)
- 3/4 cup flour (all-purpose)
- 6 1/2 teaspoon salt
- 3 strips bacon (fried until crisp, crumbled and fat reserved)
- 4 ounces Liptauer cheese (crumbled, or brindza cheese, or goat cheese in a pinch)
- Pepper to taste
Gather the ingredients.
Bring a 4-quart pot of water plus 2 tablespoons salt to a boil.
Meanwhile, mix grated potatoes with flour and 1/2 teaspoon salt. Using a spoon, or with your fingers, tear off walnut-sized pieces of dough and drop them into the boiling water. Cook for 10 minutes.
Remove dumplings with a slotted spoon and rinse them with cold water in a colander. Let drain.
Place reserved bacon drippings in skillet along with dumplings and crumbled cheese. Gently cook and stir until hot. Serve immediately garnished with crumbled bacon and chopped parsley, if desired.
Variation: Add small head of shredded and sauteed cabbage, or 1/2 pound chopped, sauteed sauerkraut to the dumplings.