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4 Serves
45 Mins
Finely grate the raw potatoes using a box grater or food processor. In a large mixing bowl, combine the grated potatoes with all-purpose flour, egg, and salt, mixing until a thick, sticky dough forms.
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MexicanVitamin E
7 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
426 µg / 400 µgCalcium
877 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
385 mg / 420 mgPhosphorus
724 mg / 1,250 mgPotassium
4118 mg / 4,700 mgSodium
880 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
16 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Bring a large pot of salted water to a boil. Using a haluškár or a spaetzle maker, press the dough through the holes directly into the boiling water. If you do not have a specialized tool, use a knife to scrape small pieces of dough from a cutting board into the water. Cook until the dumplings float to the surface, approximately 2 to 3 minutes.
While the dumplings cook, chop the bacon into small pieces and fry in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat in the pan.
Drain the cooked dumplings using a colander and transfer them to a large bowl. Add the Bryndza cheese and a dollop of sour cream, tossing until the dumplings are well-coated and creamy. Serve immediately topped with the crispy bacon, reserved bacon drippings, and a garnish of fresh chives or parsley.
9
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Kenyan