Strapačky with cabbage and bacon

A Slovak classic from hairy-dumpling mix — halušky with sauerkraut and crispy bacon.

Ingredients

• 400 g hairy dumpling (bosáky) powder
• 400 g sauerkraut
• a bunch of spring onions
• 100 g bacon
• a spoonful of lard

Method

1. Mix the hairy dumpling powder with water per the instructions. Press the swollen dough through a colander straight into boiling water and cook the halušky until they float.
2. Boil the sauerkraut in a pot of water for about 10 minutes; drain any water that hasn’t boiled off.
3. Fry diced bacon in lard; once lightly crisped, add sliced spring onion and take the pan off the heat after a minute.
4. Mix the halušky with the cabbage and top each plate with the bacon and onion.