I always fry a pound of bacon to crispy but don't drain, then add cabbage and onion and spices. Bacon adds much flavor to halusky.

Richard, my grandparents were from Pennsylvania and taught my the recipe like you with the bacon in the fried cabbage!! It's my favorite. Sometimes I put a little ketchup in my bowlful!

This recipe for halusky dough works perfectly well to make the Slovak national dish, Brynzdové Halusky. Of course it may be impossible to find fresh sheep's cheese. No worries; in Slovakia, they make it with syrokrem (cream cheese) for a more mild taste. I found using creme fraiche and farmer's cheese a delicious substitute and happy medium between very strong and mild cheese flavor. Of course, top it with good smoked bacon and drippings to serve it up further authentically.

What the recipe doesn't reveal is the method of dropping spoon-tipfuls of halusky dough from a wooden cutting board into the pot of boiling water. I was fortunate to observe a little village grandmother doing that ever so efficiently.

Notice one reviewer mentioned cheese. Did not see it in recipe. With the dumplings - try cooking them in "chicken broth".....or add a couple of chicken flavor cubes to it....
Yum!