Buy all ingredients right below the recipe
INGREDIENTS FOR THE SAUCE
- 200 g peeled onion
- 400 g bacon
- 80 g fat
- 150 ml milk
- 150 ml cream, min. 31%
- 6 teaspoons sour cream
INGREDIENTS FOR THE SZTRAPACSKA
- 1 kg peeled potatoes, type B
- 500 g fine flour
- 2 eggs
- 450 g sheep cheese
- 6 teaspoons sour cream
- 3 teaspoons salt
PREPARING THE SAUCE
- 1Finely chop the onion, and cut the bacon into approximately 1 cm cubes.
- 2Heat 40 g of fat in a pan over medium heat, add the bacon and fry for 2 minutes, stirring frequently. Add the remaining fat and the onion, and sauté until golden brown. Pour in the milk and cream, then mix. Bring to a boil, then reduce the heat to one-third and cook for another 3 minutes. Remove from heat and cover to keep warm.
PREPARING THE SZTRAPACSKA
- 1Finely grate the potatoes. Place them in a bowl, then squeeze out the water. Add the flour, egg, and salt, and mix the dough. Meanwhile, bring water to a boil in a large pot.
- 2Place a portion of the dough onto a wet cutting board, positioned at the edge of the pot of boiling water. Use a knife to cut the dough into the boiling water. Once the dumplings float to the surface, wait 20 seconds, then remove them with a slotted spoon into a bowl. Do not cut and cook all the dumplings at once, as only the first batches will cook properly, and the last ones will not. Instead, divide the dough into thirds, and cut and cook the dumplings from each third.
- 3In batches, transfer the dumplings to a bowl with a portion of the sheep cheese and mix. Finally, pour over the cream, onion, and hot bacon fat. Gently mix. Serve with a spoonful of sour cream.
Tip
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.
