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Potato dumplings with sheep cheese and crispy bacon bits.
Sheep cheese dumplings topped with roasted bacon and sour cream.

Potato Dumplings with Sheep Cheese (Sztrapacska)

Author: Flavelo
Recipes Main Courses
Sztrapacska is the beautiful child of potatoes and flour. Raw potato starch gives the dumplings a unique, springy yet chewy texture. Salty sheep cheese and smoky, crispy bacon create a flavor 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

  • Spaetzle maker or Nokedli grater
  • Large pot
  • Skillet
  • Mixing bowl

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Boil a large pot of salted water. Dice bacon and fry until crispy; reserve the fat.

Tip: Don't discard fat; toss dumplings in it to prevent sticking and add flavor.
2 ✓

Grate potatoes finely (or puree). Immediately mix with egg, salt, and flour.

Tip: Dough should be thick and sluggish.
3 ✓

Push dough through a grater into boiling water. Cook until they float (2-3 mins), then drain.

Tip: Do not rinse! Starch helps cheese stick.
4 ✓

Toss hot dumplings with bacon fat, bacon bits, and crumbled cheese. Top with sour cream.

Tip: Heat melts the cheese into a sauce.

Recipe FAQ

Why did the dough turn gray?
Raw potatoes oxidize quickly. Work fast or add a pinch of Vitamin C/lemon juice.
Dumplings fell apart?
Not enough flour or water wasn't hot enough. Always test cook one!
Which potatoes to use?
Starchy potatoes (Russets) are best for texture.

Ingredients

  • 1 lb Russet Potatoes (peeled)
  • 1 1/2 cups All-Purpose Flour
  • 1 Egg
  • 1 tsp Salt
  • 7 oz Sheep Cheese (Bryndza) or Feta/Cream Cheese mix
  • 1/2 cup Sour Cream
  • 5 oz Smoked Bacon