Slovak national meal veganised. Traditionally, the potato dumplings are served with fermented sheep cheese – bryndza -, caramelized onion and bacon. It makes this dish quite heavy on the stomach due to all the fat it contains.
The vegan version uses tofu instead of bryndza and bacon, making it lower in fat and lighter on stomach. The taste is almost identical!
Potato dumplings are easy to combine with other meals. They can be served sour or sweet. Other traditional variations include dumplings with cottage cheese, dumplings with cabbage, or dumplings with poppy seeds.
- Preparation: 30 min
- Ready in: 30 min
- For: 3 serving
- Cook potatoes in skin. Let them cool down, then remove skins and shred them finely into a big bowl. In the middle of the bowl with the shredded potatoes make a hole where you will sprinkle salt and add flour. Mix flour and salt with potatoes until you get a thick, sticky dough.
- Test a small spoonful of the halusky mix in the boiling water. It should cook into a soft dumpling in 3-4 minutes. If the mix seems like it's not holding together, add more flour to thicken. The traditional way to make the halusky is to put the batter on a cutting board and cut small dumplings (about 1 x 2 cm) directly into the boiling water. If you have a special halusky (or spaetzle) sieve or press, you can use that too.
- Drip several halusky dumplings in at a time. They will sink to the bottom so give them a quick stir. Cook halusky until they float to the top and have changed color. Strain out with a slotted spoon, hand strainer, and place into a colander to drain. Repeat the boiling process until all the batter is cooked. Once all halusky are cooked, let drain for 2-3 minutes.
Vryndza (Vegan Bryndza):
- Cut 100g tofu into small cubes (~5mm/0.2inches) and marinate in soy sauce for about 10 minutes. Pre-heat a nonstick pan. Toast tofu on the pan. It should be hard on the outside and soft inside.