HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS)
This traditional Ukrainian halushki recipe consists of tender dumplings tossed with crispy bacon and sautéed mushrooms and onions. The epitome of Eastern European comfort food!
Provided by Natalya Drozhzhin
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Prepare ingredients for the recipe.
- Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
- Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
- At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
- Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
- Gather the topping ingredients.
- Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
- Stir in bacon pieces, sauté for 5 minutes.
- Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
- Serve immediately and enjoy!
Nutrition Facts : Calories 371 kcal, Carbohydrate 42 g, Protein 13 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 1197 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
EASY SLOVAK HALUSKI
Haluski is an easy to make one skillet dinner that is full of comfort food flavors and only requires a handful of ingredients. Your family will love this easy dinner!
Provided by Rachel Farnsworth
Categories Main Dish
Time 20m
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium high and saute the onions and cabbage in the butter. Saute for 10 minutes, stirring often. Add in the pancetta and saute for another 7 minutes. Remove from heat.
- Bring a large pot of salted water to a boil. Cook the egg noodles (or gnocchi) according to package directions. Drain well.
- Add drained noodles (or gnocchi) to cabbage mixture and season with black pepper. Spread crumbled goat cheese over the top and stir gently until melted and everything is combined. Serve hot.
Nutrition Facts : Calories 685 kcal, Carbohydrate 63 g, Protein 21 g, Fat 38 g, SaturatedFat 19 g, Cholesterol 139 mg, Sodium 510 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
HALUSKI - CABBAGE AND NOODLES
Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!
Provided by PAgirlgoneSouth
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
- Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
- Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
- Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g
CREAMED HALUSHKY (AKA HALUSKY) WITH CHICKEN
This is a take on my Slovak Grandma's Recipe. I used Recipe #428843 for the dumplings. I made it without the potato-so I didn't use the blender. This dish is VERY filling (like gnocchi) and VERY inexpensive. You can make this main dish with the chicken or leave it out and have it as a side. Disclaimers: Grandma DID NOT use olive oil- she used olio (aka margarine). Grandma DID NOT use cayenne. Grandma DID NOT use a recipe- so this is my best guess to amounts and times.
Provided by Cook Tara K.
Categories Chicken
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Put olive oil, celery, and onion in a 12 in pan and sauté for 2 minutes.
- Season chicken with pepper and add chicken to pan. Sear on all sides.
- Once seared, add chicken broth and reduce heat to a simmer. If chicken is done when broth is evaporated, remove the chicken from the pan. If the chicken is not done, continue adding extra broth until the chicken is done.
- When chicken is done, remove from pan. If there is any remaining broth in pan, continue to cook till evaporated.
- Add olive oil and flour to pan and whisk until the flour, oil, and things in pan are all mixed and start to brown.
- Slowly add milk while whisking. I like to add 1/2 a cup at a time till I reach my desired consistency.
- Add bullion cube.
- Add sour cream.
- Add paprika, cayenne, and pepper until you reach desired spice level.
- Add Halushky dumplings and fold them inches.
- You can either lay chicken pieces on top or dice them up and fold them into your Halushky.
Nutrition Facts : Calories 645.6, Fat 47.6, SaturatedFat 16.1, Cholesterol 141.1, Sodium 844.4, Carbohydrate 14.7, Fiber 1.2, Sugar 4.4, Protein 39.1
EASY AND QUICK HALUSHKI
Polish dish combining bacon, fried cabbage and egg noodles.
Provided by Laura Burger Pozdol
Categories World Cuisine Recipes European Eastern European Polish
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 68.7 g, Cholesterol 114.2 mg, Fat 37.6 g, Fiber 8 g, Protein 22.3 g, SaturatedFat 12.3 g, Sodium 708.7 mg, Sugar 9.3 g
INSTANT POT® HALUSKI
Enjoy this mouthwatering Instant Pot® version of Haluski. Very quick and easy meal that your whole family will love.
Provided by Jessica Cooper
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Combine water, noodles, and salt in a multi-functional pressure cooker (such as Instant Pot®). Push noodles down with a spoon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 6 minutes. Unlock and remove the lid. Set noodles aside.
- Set the Instant Pot® to Saute function. Saute bacon on Medium until browned and crisp, 5 to 7 minutes. Do not drain grease. Add butter and stir until melted. Stir in garlic. Stir in cabbage and onion. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in egg noodles and seasoning blend.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 32.1 g, Cholesterol 69 mg, Fat 17.1 g, Fiber 4.3 g, Protein 12 g, SaturatedFat 8.3 g, Sodium 1171.2 mg, Sugar 4.9 g
JILL'S UKRAINIAN HALUSHKI
Make and share this Jill's Ukrainian Halushki recipe from Food.com.
Provided by dianne71047
Categories One Dish Meal
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon in deep skillet until you have about 1/4 to 1/3 cup grease.
- Set bacon aside for BLT's or nibbling.
- (I add it to the recipe just before serving.) Add onion, and saute over medium heat until almost translucent.
- Add cabbage, about 1/3 at a time, covering pan and lowering heat a bit to prevent scorching.
- Continue until all cabbage is in pan, and cook until limp and tender.
- Add 1/2 to 1 full tablespoon fresh pepper-- salt at the very end-- be reserved with salt-- the cabbage picks up the sodium in the bacon and the cooked noodles.
- Add cabbage mixture to cooked noodles, tossing well to mix.
- Serves about 450 people as a side dish, 6-8 as more of a main course.
Nutrition Facts : Calories 838.1, Fat 31.2, SaturatedFat 9.9, Cholesterol 134.3, Sodium 580.6, Carbohydrate 114.5, Fiber 15.2, Sugar 21.6, Protein 29.9
HALUSHKY (POTATO DUMPLINGS) UKRAINE / RUSSIA
The is from "The Best of Ukrainian Cuisine". I haven't tried it yet. It differs from the halusky recipe in that it doesn't use farina. Times are guesstimates. If you don't have a meat grinder, you can grate the potatoes instead.
Provided by Debbie R.
Categories Potato
Time 1h30m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Be sure to wash the potatoes before doing anything with them.
- Take the one uncooked, peeled potato. Grind in a meatgrinder.
- Cook the other potatoes in salted water. Drain, cool, peel and grind them also in the meat grinder.
- Combine cooked potatoes with fresh potato and egg.
- Brown finely chopped onion in oil. Combine with flour and stir. Season with salt and red pepper. Mix with the potatoes.
- Bring at least a quart of salted water to a simmmer. Drop in spoonfulls of the batter. Cook at a slow boil for 8-10 minutes. Remove with a slotted spoon to a colander. Do not overcrowd the cooking water.
- To serve, put on a plate and drizzle with butter. Pass with sour cream. It can also be served with fried mushrooms to go with meat dishes.
HALUSHKY
There are two version of the halushky dumplings that l grew up loving. This version, the more popular of the 2, uses raw pototo in the dough. The second version, used for adding to stews and soups, leaves out the potato.
Provided by Cook Tara K.
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 4 quarts water in large cooking pot and place on high heat. Prepare dough while waiting for water to boil.
- To blender, add cup of water, egg and salt. Turn blender on "high" and add potato chunks a few at a time, blending all untill completely liquified.
- Pour water/potato liquid in large mixing bowl. Add cup of flour and mix with sturdy mixing spoon.
- Continue to add flour slowly until mixture is just slight stiff. It should be sticky and soft, yet firm enough to hold its shape so that it doesn't flow off a large dinner plate. If too soft, it will flow like lava. lt's okay to be too stiff. Dumplings will just have to cook 5 minutes longer.
- The best way to make consistently-sized dumplings is to use a spaetzle/halushky maker. Halushky can be made without the use of a "maker", the way it was done for generations in the old country.
- The manual method involves dumping some of the soft dough onto a large, flat plate. Hold the plate, at a slightly downward slant, on the edge ofthe boiling water.
- Wet a large spoon with the water. (A "large" spoon puts more distance between your and the boiling water!) With the spoon, cut off small pieces of dough (about the.size of a Halls cough drop) and let it plop into the boiling water.
- Continue this process until all the dough has been turned into dumplings. (The wet spoon can be used to push more dough to the edge of the plate to make it easy to cut off the dumplings. The sticky dough won't stick to a vvet spoon.).
- After the last dumplings are in the boiling water, boil for about l5 to 20 minutes.
- Remove from the stove and strain through a colander. Don't rinse.
- Dumplings can be used for various stand-alone halushky recipes or can be added to soups or stews. (lf being added to soups or stews, the dumplings can be cooked directly in the soup or stew without boiling first separately.).
Nutrition Facts : Calories 430.2, Fat 2.2, SaturatedFat 0.6, Cholesterol 46.5, Sodium 95, Carbohydrate 87.8, Fiber 4.6, Sugar 1, Protein 13.1
TRADITIONAL SLOVAK HALUSKI
This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.
Provided by WickedCreations
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
- Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
- Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
- Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g
CREAMY MOCK HOLLANDAISE SAUCE
This sauce is great on poultry, fish, rare beef, steamed veggies (especially asparagus, broccoli, or cauliflower), whole grains, and wild rice.
Provided by Andie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 9m
Yield 4
Number Of Ingredients 5
Steps:
- Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl.
- Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 2.9 g, Cholesterol 128.3 mg, Fat 10.2 g, Protein 4 g, SaturatedFat 5.8 g, Sodium 224.8 mg, Sugar 1.7 g
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