📝 About This Recipe
Transport your palate to the rolling hills of the Tatra Mountains with these authentic Kalušky, a beloved staple of Slovak soul food. These tender, cloud-like potato dumplings are traditionally hand-scraped and boiled until they reach a perfect 'al dente' bite, then tossed in sizzling bacon fat for a smoky, savory finish. While often served as a hearty main, this version is refined into an elegant appetizer, highlighting the delicate balance between earthy starch and salty, crisp toppings.
🥗 Ingredients
The Dumpling Dough
- 500 grams Starchy Potatoes (Russet or Yukon Gold, peeled and finely grated)
- 1.5 cups All-Purpose Flour (plus more if needed for consistency)
- 1 large Egg (beaten)
- 1 teaspoon Fine Sea Salt
- 2-3 tablespoons Cold Water (only if dough is too dry)
The Sizzle and Garnish
- 150 grams Smoked Slab Bacon (cut into small 1/4 inch cubes)
- 2 tablespoons Unsalted Butter (high quality European style)
- 1/4 cup Fresh Chives (finely minced)
- 1/2 cup Sour Cream (full fat, for dolloping)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 100 grams Bryndza Cheese (optional; substitute with creamy Feta or Goat cheese if unavailable)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil over high heat.
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2
Peel the potatoes and grate them using the finest side of your box grater into a large mixing bowl. The texture should be a thick, wet pulp.
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3
Drain any excessive liquid that pools at the top of the grated potatoes, but do not squeeze them dry; some moisture is essential for the texture.
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4
Add the beaten egg and salt to the potato pulp and stir well to combine.
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5
Gradually fold in the flour, one half-cup at a time. The dough should be thick and sticky, enough to hold its shape on a spoon but not as stiff as bread dough.
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6
While the water boils, place the cubed bacon in a cold skillet. Turn the heat to medium and fry until the fat has rendered and the bacon bits are golden brown and crispy.
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7
Remove the crispy bacon with a slotted spoon, leaving the rendered fat in the pan. Add the butter to the bacon fat and keep warm over very low heat.
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8
To form the dumplings, use a wooden cutting board and a knife to scrape small, pea-sized bits of dough into the boiling water. Alternatively, use a spaetzle maker with large holes.
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9
Stir the water gently once the dumplings are in to prevent sticking. They are cooked when they float to the surface, which usually takes 2-3 minutes.
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10
Use a spider strainer or slotted spoon to transfer the cooked dumplings directly into the skillet with the warm bacon fat and butter.
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11
Increase the skillet heat to medium and toss the dumplings for 1-2 minutes until they are thoroughly coated and slightly glistening.
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12
Remove from heat and gently fold in the crumbled Bryndza (or substitute cheese) if using, allowing it to melt slightly into a creamy coating.
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13
Plate the dumplings in small appetizer bowls, topping each portion with the reserved crispy bacon bits and a generous sprinkle of fresh chives.
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14
Add a small dollop of cold sour cream on the side and a final crack of black pepper before serving immediately.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes will make the dumplings gummy rather than fluffy. Work quickly once the potatoes are grated to prevent them from oxidizing and turning grey. Test one dumpling in the boiling water first; if it falls apart, add a tablespoon more flour to the dough. Do not over-mix the dough once the flour is added, or the dumplings will become tough. For a vegetarian version, swap bacon for smoked paprika sautéed mushrooms and use extra butter.
🍽️ Serving Suggestions
Pair with a crisp, cold Pilsner-style lager to cut through the richness of the bacon fat. Serve alongside a small glass of Borovička (Slovak juniper brandy) for a truly authentic experience. Accompany with a side of fermented cabbage or sauerkraut to provide a bright, acidic contrast. Use as a base for a more modern starter by topping with a poached quail egg. Provide extra sour cream on the side for guests who prefer a creamier texture.