Juhtúrós sztrapacska

Sztrapacska is best made from older potatoes. If you only have new potatoes at home, add 2 tablespoons of starch to the dough. The dough should be neither too thick nor too thin. If you place it on a cutting board, it should stay on the edge instead of flowing off. Do not salt the water for the dumplings. You can also shape the dumplings with a spaetzle maker. There is no need to change the water between batches. Only add the next batch of sztrapacska to the water once it is boiling again. In a bowl, mix the cheese, sztrapacska, and sauce like a salad, using two large spoons or wooden spoons, with gentle movements. For a better taste, use whole milk and quality bacon. Add sour cream to taste when serving.