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.
Nutrition Facts : Calories 833 kcal, Carbohydrate 105 g, Cholesterol 75 mg, Fiber 8 g, Protein 39 g, SaturatedFat 9 g, Sodium 2015 mg, Sugar 4 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
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.
FRIED EGGS WITH ONION (UKRAINIAN / RUSSIAN)
Make and share this Fried Eggs With Onion (Ukrainian / Russian) recipe from Food.com.
Provided by Debbie R.
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Finely chop the onion. Brown it in the butter. Break fresh eggs over them. Sprinkle with salt. Fry.
SLOVAK HALUSHKI WITH POTATO DUMPLINGS
This is an old family recipe and we use potato dumplings rather than noodles of other versions, It is a Great Lentin dish or just an all around comfort food.
Provided by scg3990
Categories One Dish Meal
Time 1h
Yield 8-10 bowls, 8-10 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 476.9, Fat 26.7, SaturatedFat 8.8, Cholesterol 61.8, Sodium 507.6, Carbohydrate 45.9, Fiber 5.7, Sugar 4.8, Protein 13.8
POLISH KOPYTKAMI POTATO DUMPLINGS
My Babcia (Polish Grandma) made these every new year. They are inexpensive, easy to make and very tasty. They are certainly not a "healthy" dish, but for special occasions or a nice reminder of childhood, they are worth every calorie and gram of fat. Don't skimp on the salt. Potatoes need a lot of seasoning to taste good. Also, the bacon and bacon fat really make this dish. Like I said, this is a special occasion treat.
Provided by Ohio Margaret
Categories Polish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 391.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 98.4, Sodium 700.1, Carbohydrate 70.6, Fiber 6.7, Sugar 2.2, Protein 12.7
POTATO PATTIES KIEV-STYLE (RUSSIAN OR UKRAINIAN)
This is from "The Best of Ukrainian Cuisine". There must be a trick to making stuffed potato dumplings because when I made this, the filling kinda just disappeared inside them. It was pointless. The main mushroom effect was in the sauce. Cooking time includes mushroom soaking time. Perhaps it would work better if both the potatoes and mushroom filling were cooled to room temp (or colder) before filling them and then relying on the frying to heat them up (with the sauce going into the microwave for reheating).
Provided by Debbie R.
Categories < 4 Hours
Time 2h30m
Yield 1 batch
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1835.5, Fat 67.5, SaturatedFat 34.6, Cholesterol 971.8, Sodium 1128.3, Carbohydrate 246.9, Fiber 24.3, Sugar 12.9, Protein 63.2
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