Ukrainian Filled Potato Halushky (Dumplings)


prep 1:00       total 1:30



2 cups grated raw potatoes, drained
1 cup cold, mashed potatoes
1 egg, beaten
1 tsp. grated onion
Salt and pepper
1/2 cup flour (or more)
2 tsp. baking powder
1/2 recipe cottage cheese filling

Cottage Cheese Filling

2 cups dry cottage cheese
1 egg, slightly beaten


Grate enough raw potatoes on a fine grater to make 2 cups of well-drained pulp. The pulp must be as dry as possible. This is best done by pouring the grated potatoes into a sieve with 2 thicknesses of cheesecloth. Gather the ends of the cheesecloth together and squeeze the pulp dry. Press the mashed potatoes through a sieve to assure smoothness. Combine them with the grated potatoes along with the egg and the onion. Season to taste with salt and pepper. Sift the flour with the baking powder and stir into the mixture. The mixture should be thick enough to shape.

Form small balls. Flatten each, place a teaspoon of the cottage cheese filling on it, and shape it into an oval. Drop the halushky into rapidly boiling salted water, stir gently once, and cook from 5 to 8 minutes by rapid boiling. Remove them to a colander and drain. Place in a serving dish, sprinkle generously with browned butter, and toss lightly. Serve with sour cream.

Cottage Cheese Filling:
Combine the cottage cheese with the egg and season to taste with salt. An additional egg or egg yolk or some thick sour cream may be used, if the cheese is very dry.

Author's Comments

This standard recipe may be varied as desired. Dry curd cheese is preferred for a filling because a wet, creamy one will melt giving flat and empty varenyky or halushky.

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