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Strapachka with sheep's cheese and crispy fried bacon cubes
Hearty potato dumplings tossed in creamy sheep's cheese and topped with crispy smoked bacon lardons.

Strapachka (potato dumplings with sheep's cheese)

Author: Flavelo
Recipes Main Courses
Strapachka is the most beautiful child of the marriage between potato and flour. The starch content of raw potato gives the dumpling a special, springy yet biteable texture, completely different from plain dumplings. Salty sheep's cheese and smoky, crispy bacon cause a flavour explosion that warms the soul on cold winter days.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Dumpling grater/maker
  • Large pot for boiling
  • Frying pan for bacon
  • Large bowl for mixing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Put a large pot of salted water on to boil. Cut bacon into small cubes and fry in a pan until crispy and fat renders.

Tip: Don't throw away rendered fat; we drizzle this on dumplings so they don't stick and have a delicious smoky taste.
2 ✓

Grate raw potatoes on the smallest hole of grater (or purée in food processor). Immediately mix in egg, salt, and flour.

Tip: Depending on potato moisture, you might need more or less flour. Dough should be thick, flowing with difficulty.
3 ✓

When water is boiling rolling, grate dough into it. As soon as they rise to top (approx. 2-3 mins), strain them.

Tip: Don't rinse with cold water! The starchy layer is needed for sheep's cheese and fat to adhere well.
4 ✓

Toss strained dumplings with rendered bacon fat, bacon cracklings, and crumbled sheep's cheese. Spoon sour cream on top or mix in to taste.

Tip: Heat makes sheep's cheese melt and coat the dumplings (emulsion).

Recipe FAQ

Why did the dough turn grey?
Raw potato oxidises quickly in air. Work fast, or mix a pinch of Vitamin C/lemon juice into grated potato.
The dumplings boiled apart, why?
Not enough flour, or water wasn't hot enough. Potato water content varies, always do a test boil with one piece!
What potatoes should I use?
High starch, 'floury' type potatoes are best; they give the best texture.

Ingredients

  • 500 g Potatoes (peeled)
  • 200 g Plain flour
  • 1 pc Egg
  • 1 tsp Salt
  • 200 g Sheep's curd cheese (Bryndza)
  • 100 g Sour cream
  • 150 g Smoked bacon