Halushky / Halušky

Dough: 300 g all-purpose flour; 1 egg; 120 ml milk; plus the remaining ingredients listed for this component. Mix dough ingredients into a soft, shapeable dough; rest covered 20 minutes. Add liquids gradually and mix until the dough holds a soft ball. Cover during the rest so it relaxes and does not form a dry skin.

Topping: 100 g bacon, diced; 1 onion (120 g), sliced; 200 g mushrooms, sliced; plus the remaining ingredients listed for this component. Cook bacon until crisp. Add onion and mushrooms with topping butter; cook until golden and moisture evaporates. Use medium heat and render the bacon until crisp. Stir onion and mushrooms until their liquid evaporates; the topping should be golden rather than a watery stew.

Roll dough into 2 cm ropes and cut 2 cm pieces. Boil in batches until floating, then 3-4 minutes longer until cooked inside. Dust the surface lightly, make pieces of even thickness and drop separately into a roomy pot. Floating starts the final cook: cut one for a tender center with no raw dough.

Drain and toss with bacon, vegetables and pepper. Sprinkle with dill. Lift with a slotted spoon, let water drain and fold into the hot topping without breaking the pieces. Add the dill at the end so it stays fresh-tasting.