Hungarian Strapatska (Sztrapacska): Smoky Dumplings from the Highlands

Prep Time 20 min

Cook Time 15-20 min

Calories 189 kcal/100g

Sztrapacska (also called halušky in Slovakian tradition) is a beloved dish from the highlands of northern Hungary and Slovakia, where humble ingredients—smoked sheep’s cheese (bryndza), flour, potatoes, and bacon—combine into something far greater than the sum of their parts. This rustic one-pot meal is the kind of food that warms highland homes and feeds shepherds after long days in the fields. In Hungarian kitchens, it’s a comforting staple, often served steaming from the pot with a generous shower of fried bacon bits and a cool dollop of tejföl (sour cream).

A Highland Tale: Smoke, Steam, and Shared Bowls

Picture a misty morning in the Mátra hills, where the air carries woodsmoke and the promise of rain. A family gathers in a stone-walled kitchen, where the grandmother stands over a wide pot of boiling salted water, her wooden board dusted with flour. With quick fingers she scrapes potato dough into the bubbling pot, where the little dumplings dance and rise. Beside her, bacon sizzles, releasing fragrant smoke, while a wedge of sharp, creamy bryndza waits to be crumbled over steaming portions. The table fills with mismatched bowls, spoons clink against pottery, and conversation flows easily between bites—the dish is simple enough for every day, yet rich enough to feel like a treat. Sztrapacska is that kind of food: born of the land, made with hands, and shared without pretense.

Ingredients (4 serves) 

For the Dumplings

• 500 g starchy potatoes (about 4 medium), peeled and finely grated
• 250–300 g all-purpose flour (start with 250 g; add more as needed)
• 1 large egg
• 1 tsp salt
• Flour for the board

For the Toppings

• 150–200 g bryndza (smoked sheep’s cheese) or substitute (see tips)
• 150 g smoked bacon or speck, diced small
• 2–3 tbsp lard or butter for frying bacon
• 150–200 ml sour cream (tejföl), for serving
• Freshly chopped chives or parsley (optional)

Instructions

Make the Dumplings

1. Prepare the potato dough
   Grate the peeled potatoes finely (use the small holes of a box grater or a food processor). Working quickly to prevent browning, mix in the egg and salt, then gradually add flour, kneading lightly until you have a soft, slightly sticky dough that holds together but isn’t too stiff. It should be pliable enough to scrape easily off a board.
2. Boil the water
   Bring a large pot of well-salted water to a rolling boil. Have a slotted spoon or spider skimmer ready nearby.
3. Form and cook the dumplings
   Bring a small bowl of water to dip your hands or scraper. Take a portion of dough and spread it thinly (about ½ cm thick) on a floured wooden board or the back of a plate. Use a knife or dough scraper to cut or flick small, irregular dumplings (about 1–2 cm) directly into the boiling water.
   They will sink, then rise to the surface after 2–3 minutes. Let them boil 1–2 minutes more until tender, then scoop out with the skimmer and drain well.
4. Repeat
   Work in batches until all dough is used. If making a large quantity, keep cooked dumplings warm in a colander over a pot of hot water.

Prepare the Toppings

1. Fry the bacon
   In a large skillet or wide pot, heat the lard or butter over medium heat. Add diced bacon and fry until golden and crisp, rendering its fat. This smoky base is the soul of sztrapacska.
2. Add the dumplings
   Tip the drained dumplings directly into the hot bacon fat, tossing gently to coat and warm through. Let them take on a little color and extra flavor from the rendered fat—about 2–3 minutes.
3. Finish with cheese
   Remove from heat. Crumble or grate the bryndza generously over the hot dumplings so it begins to melt into the crevices.

Serve

Spoon the sztrapacska into shallow bowls or onto plates. Add a generous dollop of sour cream to each serving, letting it melt slightly into the smoky, cheesy dumplings. Sprinkle with chopped chives or parsley if desired. Serve immediately while steaming hot—the contrast of cool cream and warm, rich dumplings is perfection.

Tips and Variations

Cheese Substitutes (if bryndza is unavailable)

• Best: Creamy goat cheese or a young feta
• Good: Blend ricotta and blue cheese for tang and creaminess
• Hungarian classic: Trappist cheese (a local semi-soft) works well

Meat-Free Version

Omit bacon and sauté a little onion or garlic in butter or oil instead. Top with extra cheese and perhaps smoked paprika for depth.

Richer “Rakott” Style

Layer cooked dumplings, cheese, sour cream, and fried onions or mushrooms in a baking dish. Bake until bubbly and golden—this makes a hearty casserole version.

Make-Ahead

Dumplings can be boiled ahead and reheated in bacon fat; they also freeze well.

Perfect Pairings

Sztrapacska is a complete meal but pairs wonderfully with lighter dishes from the Hungarian repertoire:

• With pickles
  Kovászos uborka (fermented cucumber pickles) provides the perfect sharp contrast to the rich, smoky cheese and bacon.
• Simple salad
  A cool tejfölös uborkasaláta (sour cream cucumber salad) cuts through the richness beautifully.
• After soup
  Serve as a hearty main after a lighter húsleves (clear meat broth) or paradicsomleves (tomato soup).
• With stews
  A small portion alongside gombapaprikás (mushroom paprikash) or paradicsomos húsgombóc (tomato meatballs) makes a varied, comforting plate.
• Beer or wine
  Pairs perfectly with a crisp Hungarian beer or light white wine like Olaszrizling.

Why We Love It

Sztrapacska is the kind of dish that feels like it was made for sharing around a worn wooden table, where stories flow as easily as the smoky, cheesy dumplings disappear from the bowl. Rooted in highland tradition but welcoming in any kitchen, it proves that a handful of honest ingredients, cooked with care, can create something truly soul-warming.