|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
15 pieces |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
Halushky:
3/4 cup all purpose flour
3/4 cup uncooked farina
2 tsp. baking powder
1 tsp. salt
1/2 stick cold butter
2 eggs, lightly beaten
1/4 cup milk or buttermilk
6 to 8 qt. salted water
Topping:
2 lg. onions, thinly sliced
1/4 cup butter
Sour cream (optional)
|
Directions:
|
In a large bowl, combine the flour, farina, baking powder, and salt. Mix well. Add the butter in small pieces. Crumble the flour mixture with your fingertips to form a coarse meal.
Add the eggs and milk. Stir until the batter is smooth.
Bring the salted water to a boil. Using two tablespoons, drop the batter into the boiling water. Cover, and simmer for 8 minutes. Cook 6 to 8 at a time.
Remove cooked dumplings from the water with a slotted spoon and place them in a buttered ovenproof dish.
Keep warm in a slow 250°F. oven until all the dumplings and the topping are done.
To prepare the topping, melt the butter in a skillet. Saute the sliced onions until they are light brown and starting to crisp. Remove from heat.
Cover the dumplings with the fried onions. Serve accompanied by a bowl of sour cream, if you wish.
Yield: About 12 to 15 dumplings.
Notes and Variations.
Leftover halushky are delicious fried in butter or bacon fat.
|
Comments from olga
:
|
In Ukraine they are called halushky; in neighboring Czechoslovakia they are knedliki. They should be extremely light and tender. Serve these dumplings, smothered with fried onions, instead of other starches.
The Dumpling Cookbook
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
