HALUSHKI WITH PAP'S DUMPLINGS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
- Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
- Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.
BABAS AUTHENTIC POLISH HALUSKI RECIPE WITH POTATO DUMPLINGS
Entered for safe-keeping for ZWT. Posted by Cherihannah on grouprecipes.com, who claims the potato dumplings instead of egg noodles are the "Old Country" way and egg noodles are the (American) Pennsylvanian way. I am still in shock over 1 1/2 cups of butter (3 sticks)!
Provided by KateL
Categories Potato
Time 32m
Yield 8 serving(s)
Number Of Ingredients 7
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.
POLISH KOPYTKA (POTATO DUMPLINGS)
This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.
Provided by Nana Lee
Categories Potato
Time 20m
Yield 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and boil the potatoes in salted water until they are tender.
- Drain the potatoes and allow them to cool.
- Process the potatoes through a ricer (or just mash them until there are no lumps)
- Place the potatoes in a bowl.
- Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
- Mix by hand until the ingredients are combined.
- Add more flour, as needed, until the mixture becomes a soft dough consistency.
- Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
- Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
- Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
- Repeat until you have the desired amount of pieces or you use up all the dough.
- Boil water in a large pot.
- When the water boils add salt.
- Drop the dough pieces into the boiling water. Do not overcrowd the pot.
- Allow the pieces to float to the surface and boil for another 3-5 minutes.
- Remove the kopytka from the water using a slotted spoon.
- Repeat until all are cooked.
- Serve with one of the toppings listed below or with mushroom gravy.
- ONION TOPPING:
- Melt butter in a pan.
- Add the onions and a pinch of salt and pepper.
- Saute the onions until they are a nice golden color.
- Serve over the kopytka.
- BREADCRUMB TOPPING:
- Melt butter into a pan.
- Add breadcrumbs.
- Allow the breadcrumbs to brown slightly.
- The consistency of this mixture should be moist, yet crumbly.
- Add more butter melted butter if needed.
- Serve over the kopytka.
HALUSKI
This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!)
Provided by Vicki Tryan Jordens
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
- Meanwhile, put on large pot of water to boil.
- Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
- In a large bowl, gradually mix flour with potato mush until loose batter is formed.
- Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
- Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
- Gently stir, so they don't stick.
- After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
- Drain sauerkraut in colander, under cold water, squeezing out excess.
- Add sauerkraut, cooked bacon and onion to dumplings.
- Mix gently.
- Salt and pepper to taste.
- (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).
KLUSKIES (POLISH POTATO DUMPLINGS)
This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand.
Provided by hcopeland
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
- Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
- Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.
AMERICANIZED SLOVAK HALUSKI
I added a twist to our family traditional Slovak meal. This can be served as a side but we usually eat it as the main course. Usually, it's just potato dumplings with cheese and bacon but Americanized. Traditional Haluski has goat/sheep cheese from Czechoslovakia that is not available here in the States, so can be mixed with brick cheese or feta.
Provided by Wicked Creations
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For potato dumplings (Haluski):.
- In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside.
- Take a large pot, fill it a little over half full with water.
- Add a dash of salt to the water. Boil water on high heat.
- On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels.
- Cool bacon and crumble.
- Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
- In the same skillet, caramelize chopped onions on low heat. This should take about 30 to 45 minutes, occasionally stirring. When they are done, drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside. Keep the same skillet to fry the dumplings.
- In the meantime, on a small cutting board, ladle Haluski dough and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water; drop the dough pieces into the water. You might want to do this in batches; a ladle sized amount of dough pieces at a time.
- Let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
- Strain dumplings out of the water and add them to a medium bowl to drain for a moment.
- Take each batch and add them to the skillet. Add a little bacon fat over the dumplings and fry on both sides on medium heat until brown.
- Repeat with the remaining batches of dough as they finish boiling.
- Place dumplings into a large serving bowl.
- Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer.
- Repeat the layering process as you finish cooking additional batches of dumplings - frying in the pan, layering into the large serving dish with bacon, onions and cheese until full batch is done (approximately four layers).
- When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
- Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski!
- Garnish with sprinkles of freshly chopped chives on top, add a dollop of sour cream to each serving and serve with a nice warm crusty bread!
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