Strapačky with cabbage and bacon

A Slovak classic made from our raw-potato dumpling mix: halušky with sauerkraut and crisp bacon.

Ingredients

• 400 g raw-potato dumpling mix (bosáky)
• 400 g sauerkraut
• a bunch of spring onions
• 100 g bacon
• a spoonful of lard

Method

1. Mix the dumpling mix with water as directed on the bag. Once the dough has swelled, press it through a colander straight into boiling water and cook the halušky until they float.
2. Simmer the sauerkraut in a pan of water for about 10 minutes, then drain off any remaining water.
3. Fry the diced bacon in the lard. Once it is lightly crisp, add the sliced spring onion and take the pan off the heat after a minute.
4. Mix the halušky with the sauerkraut and top each plate with the bacon and onion.