AUGUST 10
These halushky are easy to make and a
nice accompaniment for beef stroganoff.
POTATO HALUSHKY (serves 4)
Prepare these early in the day and then reheat. They're even better!
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!
My mother-in-law called these Palushky, and shaped them into ablong logs. Her Halushky was a mixture of cooked egg noodles mixed with sauteed, seasoned cabbage. I have both recipes posted on my blog. I guess different regions of Ukraine called them differently.
ReplyDeleteYou're right, the Palushky on your blog are like these Halushky, except in shape, and I thought your logs looked lovely.
ReplyDeleteI also want to try your Halushky because I love cabbage and noodles together!