Slovak Strapačky Halušky (Sauerkraut and Bacon)

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Strapačky Halušky combines soft potato dumplings with sauerkraut, crispy bacon and caramelized onions for a comforting, savory dish

Prep Time15

Cook Time30

Course: Dinner/Appetizer

Cuisine: Slovak

Servings:

Calories: 457kcal

Prepare the Halušky Batter: Mix the flour, grated potato, salt, and egg in a large bowl. Gradually add water until a thick, sticky, wet dough forms. Adjust the water or flour as necessary.
Cook the Halušky: Boil a pot of salted water. Press the dough through a halušky maker, colander, or use a teaspoon to form small dumplings. Cook until they float to the top, then continue cooking for 2-3 minutes. Remove with a slotted spoon, rinse under cold water, and drain.
Prepare the Sauerkraut: In a pan, warm the sauerkraut over medium heat. If it's very sour, you might want to rinse it first and squeeze out the excess water. Cook it for about 10-15 minutes, stirring occasionally, until it's heated through and slightly reduced. If you like, you can add a bit of water or a splash of apple cider vinegar to adjust the taste and moisture level.
Cook the Bacon and Onion: In a separate pan, add some butter and fry your onions until they become translucent — 5-8 minutes. Add the diced bacon and fry on medium-low heat until the onion is lightly caramelized and the bacon is crisped — 15-20 minutes.
Final Steps: Mix the cooked halušky dumplings with the warm sauerkraut in a large pan or bowl. Ladle the mixture into bowls and top with the bacon and onion mixture, including the rendered fat for flavor. Season with freshly ground black pepper to taste and garnish with fresh chives or green onions if you like.