Slovak Halusky Dumplings

Slovak Halusky Dumplings

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
833 Calories
28g Fat
105g Carbs
39g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 833
% Daily Value*
Total Fat 28g 35%
Saturated Fat 9g 46%
Cholesterol 75mg 25%
Sodium 2015mg 88%
Total Carbohydrate 105g 38%
Dietary Fiber 8g 28%
Total Sugars 4g
Protein 39g
Vitamin C 22mg 110%
Calcium 68mg 5%
Iron 6mg 35%
Potassium 1852mg 39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Slovak halušky (hah-loosh-kee) are traditionally boiled dumplings made with a grated raw potato dough. Unlike other kinds of larger dumplings with wrappings encasing a stuffing, these are closer to German spätzle or Polish kartoflane kluski in the way they're made and serve the same purpose as a starchy dish like pasta or rice. Italian gnocchi could be compared to halusky, even if gnocchi comes from a dense pliable dough and halusky from a liquid batter, but both are cooked in boiling water for just a few minutes.

These Eastern European dumplings can be eaten as a side dish or main course and have many variations. Most basic batters are a combination of flour, salt, and potatoes; some cooks use a combination of grated raw potatoes and grated cooked potatoes in the dough, while others add diced cooked potato to the boiled dumplings. Using eggs in the batter is also an option. Our halušky recipe is a classic preparation with crunchy bacon bits and chives, a wonderful and filling meal and one of Slovakia's national dishes.

There is no science to making halušky, but you need a quick hand when cutting the thick batter off of a cutting board, as the bits will go from the board straight into the boiling water. Most Slovak households have what looks like a strainer with big holes called a haluškar, from which the batter drips into the water in the desired shape and size.


  • 1 pound bacon, diced

  • 1 large onion, chopped

  • 5 large russet potatoes, peeled and chopped

  • 2 teaspoons salt

  • 2 1/2 to 3  cups all-purpose flour

  • Chopped chives, for garnish

Steps to Make It

  1. Gather the ingredients.

    Slovak Halusky Dumplings ingredients

    The Spruce / Eric Kleinberg

  2. Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.

    bacon in a pan

    The Spruce / Eric Kleinberg

  3. Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.

    potatoes in a food processor

    The Spruce / Eric Kleinberg

  4. Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.

    potato, salt and flour mixture in a food processor

    The Spruce / Eric Kleinberg

  5. Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.

    potato mixture on a cutting board, pot with water

    The Spruce / Eric Kleinberg

  6. When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.

    Slovak Halusky Dumplings in a colander, pot with water

    The Spruce / Eric Kleinberg

  7. Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.

    Slovak Halusky Dumplings in bowls

    The Spruce / Eric Kleinberg

How to Make Bryndzové Halušky

Bryndzové halušky is a common and beloved variation on halušky in which the dumplings are served with bryndza cheese. This sheep's cheese is common in Eastern Europe and has a strong, tangy, and salty flavor and a crumbly texture that makes it ideal to top these flavorful dumplings. To make this variation, simply prepare the halušky as instructed by this recipe, but top the dish with 3/4 to 1 cup of crumbled bryndza. Finding this cheese can be hard in the United States, but Greek feta is a close substitute.

Other halušky presentations pair it with cabbage, kielbasa, or ham.