Best Halushki With Paps Dumplings Recipes

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HALUSHKY



Halushky image

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

1 large potato, washed, peeled, and cut into medium-sized chunks
1 egg
1 1/2 cups water (more or less)
3 cups all-purpose flour (Use more or less if needed. The more health-conscious crowd can substitute up to l/3 of flour for wh)
1 pinch salt
4 quarts water

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

HALUSHKI



Halushki image

Provided by Food Network

Categories     side-dish

Yield about 8 to 10 servings

Number Of Ingredients 12

1 recipe dumpling dough, recipe follows
4 tablespoons butter
2 cups julienne onions
Salt
Freshly ground white pepper
1 pound cottage cheese
1 tablespoon finely chopped parsley leaves
2 cups water
2 teaspoons vegetable oil
1 egg
1 teaspoon salt
3 to 4 cups all-purpose flour

Steps:

  • Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
  • In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.

HALUSHKI AND DUMPLINGS



Halushki and Dumplings image

I got this from a German friend of mine about 10 years ago. It's different from the others posted as it uses dumplings instead of noodles and adds some smoked ham for a more protein rich meal. Very tasty! (time does not include chill time for dumpling dough)

Provided by GrammaJeanne

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3 large eggs
3 ounces milk
salt & pepper
8 ounces butter
1 large yellow onion, diced medium
1 head savoy cabbage, diced medium
2 tablespoons Hungarian paprika
12 ounces smoked ham, julienned

Steps:

  • Mix flour, eggs and milk and season with salt & pepper; mix by hand until incorporated, making sure not to over mix.
  • Place dough in refrigerator covered and let rest for 1 hour.
  • Bring a large pot of salted water to a boil, cut penny sized dumplings into the water by hand and let boil for 5 minutes.
  • Strain dumplings and set aside. Melt butter in a large skillet, add onions and cook until translucent, add cabbage and paprika and cook until tender. Toss with dumplings and smoked ham.

Nutrition Facts : Calories 602.1, Fat 41, SaturatedFat 22.9, Cholesterol 228.2, Sodium 1243.1, Carbohydrate 37.3, Fiber 2.3, Sugar 1.6, Protein 22

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