October 14, 2026
Last year, Lukáš Heuser received our Chef of Tomorrow award - and with this recipe, you’ll immediately understand why. You’ve definitely never had dumplings like these before! Whether you decide to make them at home, or manage to visit Lukáš at ORIGIN in Lučenec while they’re still on the menu, we wish you a delicious meal.
Fermented Potato Dumplings with Sheep’s Cheese, Potato Espuma, Cracklings and Dried Egg Yolk
Fermented Potatoes (Base)
Ingredients
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potatoes (as needed)
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distilled water
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salt (3% of the total weight of potatoes and water)
Method
Peel the potatoes and cut them into quarters. Place a preserving jar on a scale, tare it, and add the potatoes. Fill the jar with distilled water to the top. Weigh the total amount of potatoes and water and add 3% salt (for example, 1,000 g total = 30 g salt). Seal the jar, shake well until the salt dissolves, and leave to ferment at room temperature for 5 days.
Potato Dumplings
Ingredients
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450 g fermented potatoes (peeled)
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20 g egg yolk
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120 g semi-coarse flour
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salt
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freshly ground black pepper
Method
Finely grate the fermented potatoes and gently drain to remove excess liquid. Add the egg yolk, salt, pepper and flour. Mix thoroughly to form a smooth dough. Let rest for 5–10 minutes.
Press the dough through a dumpling press into boiling salted water. Cook until the dumplings float to the surface, then drain immediately. Toss with a little oil to prevent sticking and keep warm.
Potato Espuma
Ingredients
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60 g butter
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50 g shallots, diced
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200 g roasted floury potatoes (180 °C, 30 minutes)
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150 g chicken stock
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150 g semi-skimmed milk
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50 g cream (31%)
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salt
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white pepper
Method
Sweat the shallots in butter until translucent. Add the roasted potatoes and sauté briefly until the butter starts to turn lightly nutty. Add the stock, milk and cream and simmer for about 5 minutes.
Blend until completely smooth, season with salt and pepper, then strain through a fine sieve. Transfer to an iSi siphon, charge with one cartridge, shake well and keep warm at around 50 °C.
Sheep’s Cheese Cream
Ingredients
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35 g butter
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30 g shallots, diced
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100 g cream (31%)
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50 g whole milk
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200 g smoked sheep’s cheese, grated
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salt
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lemon juice
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xanthan gum (as needed)
Method
Gently sauté the shallots in butter. Add the cream and milk and heat to approximately 70 °C. Add the sheep’s cheese and whisk until fully melted.
Transfer to a Thermomix or high-speed blender. Add a small amount of xanthan gum, a few drops of lemon juice and salt. Blend until smooth, strain through a fine sieve and allow to cool. Transfer to a piping bag and keep refrigerated.
Cracklings
Ingredients
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200 g pork back fat
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10 g water
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salt
Method
Cut the pork fat into even cubes (approx. 2 × 2 cm). Place in a saucepan with the water and slowly render over low heat, stirring regularly, until the cracklings begin to fry in their own fat.
Once golden, remove and drain on kitchen paper. Season lightly with salt. When cool, finely chop into a crumb.
Dried Egg Yolks
Ingredients
-
5 egg yolks
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150 g salt
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150 g sugar
Method
Mix the salt and sugar thoroughly. Spread half of the mixture in a container or tray and make small indentations. Place a raw egg yolk into each indentation and cover with the remaining salt and sugar mixture.
Refrigerate for at least 24 hours. Rinse the yolks gently under cold water, then dry overnight in a dehydrator at 40 °C.
Pickled Fennel Flowers
Ingredients
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100 g apple cider vinegar
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100 g water
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50 g sugar
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3 g salt
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50 g fennel flowers
Method
Bring the vinegar, water, sugar and salt to a boil. Allow to cool completely, then pour over the fennel flowers placed in a preserving jar. Seal and leave to mature in the refrigerator for at least 30 days.
To Finish
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chives, finely chopped
Plating
Place the warm dumplings in a deep bowl. Pipe a small amount of sheep’s cheese cream on top and add a few pieces of pickled fennel flowers. Cover with the potato espuma.
Finish with chopped chives, crackling crumbs and finely grate the dried egg yolk over the dish using a Microplane grater.
