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Prep Time30 Mins
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Serving5
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Ready in:60 Mins
Sheep Cheese Potato Dumplings: The “Sztrapacska” Mission
Forget about counting calories today. Sheep cheese potato dumplings, known traditionally as Sztrapacska or Halušky, are the undisputed heavyweights of Central European comfort food. This dish is where rustic simplicity meets explosive flavors. In this version, we don’t make you choose between cheese and cabbage; we combine them into a “mixed” version that delivers an intense, smoky, and tangy experience.
The soul of the dish is the handmade potato dumplings, riced from fresh, raw potatoes to create a uniquely chewy texture. We toss them in hot bacon fat and melt pungent, creamy sheep cheese (Bryndza) over them, balanced by the sharp crunch of sautéed sauerkraut. Topped with crispy bacon lardons and a dollop of cold sour cream, these sheep cheese potato dumplings are designed to bring you back to life on the coldest of days. Follow this sheep cheese potato dumplingsrecipe, and you’ll see why we say: No one’s leaving the table hungry today!
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Ingredients
Nutrition
Per serving:
- Daily Value*
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Calories 1145kcal57%
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Total Fat 72g103%
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Saturated Fat 31g155%
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Total Carbohydrates 88g34%
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Sugars 4.5g5%
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Protein 36g72%
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Dietary Fiber 8.5g34%
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Sodium 4.2g70%
- Percent Daily Values are based on a 2,000 calorie diet.
Directions
The Dough: Grate the peeled potatoes using the finest side of the grater. Mix with eggs, flour, and a pinch of salt until you get a thick, sticky batter. Drop small portions of the dough into a pot of boiling salted water using a spaetzle maker or a cutting board. Once they float to the top, they are ready—drain immediately.
The Bacon: Sauté the bacon cubes in a large pan until the fat is rendered and the bacon is crispy. Remove the crispy lardons and set aside, but keep the fat in the pan. Toss the fresh dumplings directly into the hot bacon fat.
The Cheese: Whisk together the sheep cheese and half of the sour cream. Fold this mixture into the warm dumplings until every piece is coated in a rich, creamy sauce.
The Sauerkraut: In the same pan (or a separate one with a bit of bacon fat), quickly sauté the sauerkraut until it gets a bit of color and char. To serve, plate the cheesy dumplings, top with a generous spoonful of sautéed cabbage, more crispy bacon, and a final dollop of fresh sour cream.
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