Dumplings with feta cheese

1. I peel the potatoes, wash them and grate them on a fine grater into a large bowl. I don't drain the water from the potatoes. I add salt and flour. The flour may be a little different each time, depending on the potatoes. In Závada, they add flour until a wooden spoon can't stand in the dough.
2. I bring a large pot of salted water to a boil and push the dough into the water through a halwa sieve or cut it off the cutting board with a knife. I cook them for about 5 minutes, when they float to the surface, cook them for about half a minute more. I take them out with a slotted spoon onto a large heated bowl, mix with the bryndza cheese, sprinkle with the bacon that I have browned,
and I carry it to the table.