Ingredients
Instructions
Knead smooth non-sticky dough from plain flour, eggs, 300-400 ml of water, and a pinch of salt. Cook the potatoes.
Peel and mash the cooled potatoes, gradually mix in the bryndza. Finally, add chopped dill, chives, or parsley; set aside some for serving.
Divide the dough into 2 parts and roll out two equally large sheets about 2 mm thick. Place a spoonful of filling on one sheet, at regular intervals, about 5 cm apart. Between the filling mounds, brush the dough with a little water and cover with the second sheet. Press and cut the dough between the mounds into individual pieces.
Place the dumplings in boiling water and cook until they float to the surface, about 5 minutes. Remove the cooked dumplings and rinse with water. Serve with melted butter, sour cream, and fried bacon.
