Bryndzové halušky

Method

1. Grate 250 g of peeled floury potatoes on the finest holes of a box grater straight into a bowl, catching all the liquid — do not squeeze or drain it, that water carries the starch that binds the dumplings.
2. Add 60 g of plain flour, 1 small egg and 0.5 tsp of salt. Beat hard with a wooden spoon for a minute into a thick, sticky, slowly falling batter. If it runs off the spoon, work in another spoonful of flour.
3. Bring a large pot of well-salted water to a rolling boil. While it heats, fry 40 g of diced smoked bacon in a dry frying pan over medium heat for 5-6 minutes, stirring, until the fat has run and the pieces are crisp and golden. Take off the heat and leave in the pan with its fat.