Strapachka - Small Potato Dumplings with Bryndza Cheese (Sztrapacska)

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a similar tang with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Peel the potatoes then finely grate them.

Drain most of the liquid.

Add the flour and mix well.

Crack in the egg, add some salt and black pepper and stir everything together.

Boil a large pot of water with salt, and get your 'Galushka-maker' ready.

Pour some mixture into the tray and make the dumplings with a quick back and forth movement.

Stir the dumplings in the boiling water to prevent sticking.

Do this in batches until you've finished all the potato-mixture.

Boil the dumplings for 5-7 minutes, then remove from the heat and drain it under cold running water.

Pour the dumplings into an oven-proof dish.

Preheat your oven to 180C (356F).

Slice the bacon then chop it to small pieces. Heat some olive oil and fry the bacon until it's golden brown and crispy.

Pour the bacon and its fat over the dumplings and mix well. (reserve some bacon bits for topping)

Crumble the Bryndza cheese on top and mix together.

Pour the sour cream on top and smooth it evenly with a spoon.

Drop the reserved bacon bits on top, and put the dish into the pre-heated oven. Bake it for 35-40 minutes.

Serve a nice portion of Strapachka with some freshly ground black pepper and some dollops of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens