Bryndzove Halusky

Peel and finely grate the potatoes using the smallest holes on a box grater, then squeeze out excess moisture through a clean kitchen towel, reserving the starchy liquid in a bowl for five minutes to let the potato starch settle to the bottom.

Combine the grated potato with the settled potato starch, flour, egg, and salt in a large bowl, mixing until a soft, sticky dough forms that holds together when pressed but is not too dry, adding small amounts of flour only if the dough is unworkably wet.

Bring a large pot of generously salted water to a rolling boil, then use a halusky board, spaetzle maker, or the edge of a cutting board to scrape small irregular pieces of dough directly into the boiling water, working in batches to avoid overcrowding.

Cook the dumplings for four to five minutes until they float to the surface and look slightly translucent, then remove them with a slotted spoon to a large warmed bowl, shaking off excess water before adding the next batch.

While the dumplings cook, melt the butter in a skillet over medium heat, add the finely diced onion, and fry slowly for eight to ten minutes until the onion pieces are deeply golden, caramelized, and crispy around the edges.

Add the bryndza cheese to the warm drained dumplings and toss gently until every piece is coated in the tangy, creamy sheep cheese, then pile onto plates and top with the crispy fried onions, serving immediately while piping hot.