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Friday, 10 August 2012



These halushky are easy to make and a nice accompaniment for beef stroganoff.


Prepare these early in the day and then reheat.  They're even better!

1 ¼ pounds potatoes
1 egg
½ tsp salt
¼ tsp pepper
1 cup flour

1.       Boil potatoes until tender and mash (or use potato ricer).
2.      Fill stock pot ¾ full and set to boil. 
3.      Beat egg. 
4.      Mix egg, salt, pepper, and flour into mashed potatoes.
5.      Shape dough into one inch balls. 

6.      Add 3 tsp salt to rapidly boiling water in stock pot.
7.      Set draining spoon and a large pan of cold water beside stove.
8.      Melt 2 tbsp butter in a bowl and set aside.
9.      Drop half the dumplings, one by one, into the boiling water.  As soon as the dumplings are in, time 2 minutes.  Stir gently once just to get halushky to lift off bottom.     Do not cover.
10.  Test a dumpling to see if it is tender.  Lift them with draining spoon and drop into cold water. 
11.  Remove dumplings immediately from cold water into a colander and then into the bowl with the melted butter.
12.  Repeat with remaining dumplings.
13.  Serve hot with sour cream or a meat with a cream sauce.

·         Do not dump dumplings from boiling water into a colander as they are quite fragile. 

To reheat:  Preheat oven to 350 degrees.  Put halushky in covered casserole and heat for 30 minutes.  The bottoms will brown and look and taste great!