Halushky Potato Dumplings Ukraine Russia Food

SLOVAK HALUSKY DUMPLINGS

Steps:

• Gather the ingredients.
• Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.
• Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.
• Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
• Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.
• When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.
• Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.

HALUSHKY (POTATO DUMPLINGS) UKRAINE / RUSSIA

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.

UKRAINIAN VARENYKY WITH ONION BUTTER (PEROGIES)

Steps:

• DOUGH: Combine flour, baking powder add salt in food processor.
• Process for 3 seconds.
• With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
• Turn dough out onto lightly floured surface.
• Knead 3 to 4 times until smooth.
• Cover with plastic wrap.
• Let stand for 20 minutes.
• ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
• Keep hot.
• TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
• Makes about 2 1/4 cups filling.
• Divide dough into 4 equal portions.
• Roll out 1 portion into a rope about 12 inches long.
• Keep other portions covered.
• Cut at 1 inch intervals.
• Press balls slightly to flatten.
• Cover with plastic wrap.
• Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
• Place in palm of hand.
• Place about 2 teaspoons filling centre.
• I like to make the potato filling a day ahead so that it is cold.
• Fold dough in half.
• With well floured fingers, pinch edges firmly together to seal.
• Edges of dough may be moistened if desired.
• Arrange in single layer on lightly floured tea towel-lined baking sheet.
• Cover with tea towel to prevent drying.
• Repeat with remaining dough and filling.
• Cook varenyky, in batches, in boiling water and salt in large pot or Dutch oven for 3 to 4 minutes, stirring occasionally, until varenyky float to top.
• Allow to bob for 1 minute.
• Remove using slotted spoon.
• Drain.
• Turn into large bowl.
• Drizzle some Onion Butter over each varenyky batch.
• Gently shake to mix and prevent sticking.
• Makes 4 dozen varenyky.
• VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
• VARIATION: After varenyky are cooked, sauté, in batches, in 2 teaspoons butter in frying pan until lightly browned.
• TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
• Cover.
• Freeze until solid.
• To remove varenyky, hit baking sheet on counter to pop them off.
• Store in resealable freezer bags in freezer.
• To cook from frozen, do not thaw.
• Boil, as above, increasing cooking time after they float to top.
• Serve with sour cream.

SHASHLYK

Steps:

• In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
• Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
• Next day drain the meat. Arrange the meat cubes on a skewer.
• Broil or grill until done (20 minutes).

FRIED EGGS WITH ONION (UKRAINIAN / RUSSIAN)

Steps:

• Finely chop the onion. Brown it in the butter. Break fresh eggs over them. Sprinkle with salt. Fry.

SLOVAK HALUSHKI WITH POTATO DUMPLINGS

Steps:

• In large pot, boil 12 cups of lightly salted water. Cut bacon into very small pieces and put into large stockpot on medium heat. Cut cabbage in half and shred. Put into the stockpot with the bacon.Cut up onion into chunks and place in, also.Add Paprika,Season Salt,and black pepper. Stir often to prevent sticking or burning. Peel potatoes and shred into large bowl. Add flour aall little at a time, mixing at the same time. When all mixed, add egg. Mix thoroughly. Form into big ball and put onto cutting board. With knife, cut thin strips and drop into boiling water. When dumplings rise to the top, they are done. Continue doing this until all of ball is cut into dumplings and boiled. As they are cooked,set aside until cabbage and bacon is cooked. When Cabbage is tender and bacon is done, add dumplings, stir, and Serve!

POTATO PATTIES KIEV-STYLE (RUSSIAN OR UKRAINIAN)

Steps:

• Wash and peel potatoes. Boil potatoes; mash. Dissolve the flour in a litle cold water. Add that to the potatoes, along with the butter and eggs. Sprinkle with salt. Stir well.
• For filling: Wash and soak mushrooms in cold water for 60 minutes. Cook them in the same water for 30-40 min, then chop finely.
• Let milk come to room temp or scald.
• In butter, melt butter; brown 3 T. flour and a little salt. Constantly stirring, pour over the scalded milk. Mix until it gets thick.
• Add chopped mushrooms; stir well.
• Divide potatoe mixture into portions. In the center of each one, put a spoonfull of the mushroom sauce. Pat into and oval shape. Dip into beaten eggs and roll in breadcrumbs.
• In oil (or an oil/butter mixture perhaps), fry until golden on both sides.
• Serve with remaining mushroom sauce, sprinkled with the dill.

POLISH KOPYTKAMI POTATO DUMPLINGS

Steps:

• Start a 4-6 quart pot of water to boil. Using lots of water for the dumplings to swim in is very important. When it starts to boil, salt the water liberally. Keep covered and on a simmer while mixing the potatoes so it's ready to boil when you are ready to make the dumplings.
• Peel then grate potatoes with a grating blade (smallest holes) in a food processor. Remove any chunks. Strain potatoes in a strainer (not a colander) until water from potatoes is removed. Press on the potatoes to remove as much water as possible. The more water left in the potatoes, the more flour you'll need and you'll have less potato taste in the end.
• Put potatoes in a large bowl and add salt. Mix with a rubber spatula or large spoon.
• Lightly mix eggs in a cup with a fork and add to potatoes. Mix.
• Add flour to potatoes, starting with 1 cup. Mix and continue to add flour until the potatoes are the consistency between pancake batter and bread dough. You shouldn't be able to pour it but you shouldn't be able to knead it either. If you wish, taste potato mixture to check salt.
• Cut bacon into 1/2-1 inch chunks. Fry in a high-sided frying pan on medium heat until limp, not crunchy. Set aside off heat or on lowest heat.
• Bring water back to boil. The water shouldn't be a full rolling boil. It will cause the dumplings to fall apart. Keep the water at just a gentle boil.
• Test one dumpling by using a teaspoon and drop in a dollop of potato mixture (about the size of a large cherry). It will plump up. See if the dumpling holds together. It should sink to the bottom of the pot and when cooked fully it will float. If it falls apart (water starts to fill with bits of potato mixture) add more flour, about 1/4 cup at a time. Test again until it holds together.
• The water will become cloudy and little bits of potato will appear over the course of boiling the dumplings. This is normal. The dumplings will look shaggy, not round or perfect. You can stir them gently during cooking to keep them from sticking together.
• As the dumplings float, take them out with a slotted spoon or strainer and put directly in the bacon pan. Mix all the dumplings in the bacon pan until coated with bacon grease. Taste and add salt as needed. Serve.
• Save a cup of potato water and add as needed to dumplings when reheating the next day.

BABAS AUTHENTIC POLISH HALUSKI RECIPE WITH POTATO DUMPLINGS

Steps:

• PREPARE POTATO DUMPLINGS:.
• In a large bowl, add mashed potatoes, eggs and blend thoroughly.
• Add enough flour with a little salt to knead into a soft pliable dough that will not stick.
• Make into rolls and slice in about 1 inch pieces.
• Drop dumpling slices into boiling water and boil about 12 minutes. To test for doneness, break one open with fork after you take out of boiling water.
• Drain in small hole colander. (You can rinse if you prefer. I don't.).
• SAUTE CABBAGE AND ONIONS:.
• While boiling the dumplings, sautee (in large fry pan )butter, cabbage and onions until golden brown.
• Add drained dumplings to fry pan and fry a little longer. Mix it all well while frying but don't overdo so dumplings stay together.