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Sztrapacska with sheep's cheese served with sour cream and fried bacon.
Rich and savoury dumplings with creamy bryndza cheese and crispy lardons.

Sztrapacska (Potato dumplings with sheep's cheese)

Author: Flavelo
Recipes Main Courses

Sztrapacska is a heavy hitter of mountain shepherd cuisine, a true winter dish. Its soul is 'bryndza', fermented sheep's cheese, whose characteristic tangy-salty flavour profile gives the dish its character. An important difference from nokedli is that here raw grated potato forms the frame of the dough, making it denser and greyer, but much richer in flavour. The crispy bacon crackling (tepertő) sprinkled on top provides an essential contrast to the creamy pasta.

🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 780 kcal
🌍 Cuisine Hungarian, Slovak

Ingredients

Equipment Needed

  • Large-hole grater or potato grating machine
  • Nokedli maker
  • Large pot
  • Frying pan for bacon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Cut the bacon into small cubes and fry in a pan over slow heat until the cracklings are crisp. Remove the crackling, set the fat aside.

Tip: We will drizzle some of the fat onto the pasta so it doesn't stick and gives it good flavour.
2 ✓

Put a large pot of water on to boil, salt it.

Tip: By the time the dough is ready, the water must be boiling.
3 ✓

Grate the potatoes on the finest hole grater (to a pulp).

Tip: Do not pour off the potato juice; this provides the liquid for the dough!
4 ✓

Immediately mix the flour and egg into the grated potato. Salt carefully. You should get a thick, barely flowing dough.

Tip: If too runny, add more flour. Speed is important so the potato doesn't brown.
5 ✓

Push the dough into the boiling water. When they rise to the surface, cook for another 2-3 minutes.

Tip: Taste one to see if the middle is cooked through.
6 ✓

Drain the dumplings and rinse with cold water. Mix with the reserved bacon fat.

Tip: The fat prevents sticking.
7 ✓

Mix the sheep's cheese with the sour cream (to make it creamier), then toss with the warm pasta. Serve sprinkled with the crispy bacon crackling.

Tip: The cheese doesn't need cooking; the heat of the pasta is just enough.

Recipe FAQ

Why does the dough turn grey?
Raw potato browns quickly on contact with air (oxidation). If you work fast or add a little lemon juice/Vitamin C, it stays whiter, but greyness is the natural colour of sztrapacska!
What potatoes should I use?
Floury (Type C) potatoes for baking, because they have a higher starch content, which holds the dough together better.

Ingredients

  • 600 g Old potatoes (peeled)
  • 250 g Plain flour
  • 1 pc Egg
  • 250 g Sheep's cheese (Bryndza)
  • 150 g Smoked bacon
  • 2 tbsp Sour cream (to loosen)
  • 1 tsp Salt
  • 1 pinch Pepper