Boosky Halusky

For two years, my brother had to cut through the harsh jungle of the wild Czech environment to survive. He struggled to find food to eat every day. One day, he happened upon halusky. Now, that’s pronounced KOO-LAH-SHEEN-KA. Just kidding, it’s pronounced HA-LOOSH-KI. When he returned to America, all he could talk about was halusky and how good it was. Halusky is a Slovakian delicacy that sounds absolutely delicious. And I mean it this time. Let’s jump in to this foreign delight!


Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese) by Felice on CookPad (and I got some help from my brother who has become a halusky expert)


  • 2 large potatoes
  • 1 cup flour
  • 1 tsp salt
  • 1 block(?) of bacon
  • ½ Tbsp of oil (your preference)
  • 125 grams (or ⅝ cups if you want to make it complicated) of bryndza cheese*
  • ¼ cup of cream (from a cow)

*Bryndza is actually banned from the US because it’s unpasteurized, so you can use any other soft cheese like feta, goat, or cottage cheese*



Just found out that the block bacon is actually just cubed ham. So buy some cubed ham for this recipe. Take your potatoes and a grater and just attack it. Grate those potatoes all the way. Set them aside in a bowl. Put your flour and your salt into the bowl and mix it. It should be “thick and sticky.” Take a large pot of water and bring it to a boil on your stovetop. On the other side of your stovetop, fry your cubed ham in the oil.

Once the water has come to a complete boil, test your dumpling paste. Take a clump of the dough and put it into the water. If it cooks within four minutes and sticks together, that’s what it’s supposed to do. If it falls apart, you need to put more flour in your mixture. Now, you can cook all your dumplins.

Some people have a specific halusky dumpling cutter. Maybe you can buy it from Amazon or your local Slovakian cookery store. If you have neither of those options at your fingernail tips, then you can just use a knife and a cutting board. Cut the dumplings into bite-size pieces and chuck them into the boiling water. Stir it a bit with a hand strainer to make sure that the dumplings don’t burn at the bottom of the pot.

The halusky will float to the top of the water when they’re done cooking. They should also be a light golden brown color. Drain the halusky and let it dry for about 3 minutes. Once they are dry, throw them into a big bowl and put your cheese on it. Then garnish with your bacon pieces and eat it. Enjoy! Užívat si!