Bryndza Dumplings with Bacon

Bryndza dumplings (sztrapacska) are a hearty favourite of Upper Hungarian cooking: soft potato dumplings with salty sheep's cheese and crisp bacon.

1. Finely grate the potato (1 kg), then mix it with the flour (350 g), the egg (1) and a pinch of salt.

2. Mix a thick, stretchy dough, then drop it into boiling salted water (using a dumpling grater or from a wet board).

3. Cut the bacon (150 g) into small cubes and fry it until it renders and is crisp.

4. Crumble the sheep's cheese (250 g) and mix it smooth with the sour cream (150 ml).

5. Toss the cooked, drained dumplings together with the sheep's cheese mixture.

6. Sprinkle over the crisp bacon and its rendered fat.

7. Serve immediately, while warm.

Tip: It is best fresh, straight away – left standing, the dumplings stick together.