1/2 Photos of Americanized Slovak Haluski
1 hr 45 mins
Wicked Creations's Note:
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.
My Private Note
Units: US | Metric
- 1For potato dumplings (Haluski):.
- 2In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside.
- 3Take a large pot, fill it a little over half full with water.
- 4Add a dash of salt to the water. Boil water on high heat.
- 5On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels.
- 6Cool bacon and crumble.
- 7Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
- 8In 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.
- 9In 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.
- 10Let 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.
- 11Strain dumplings out of the water and add them to a medium bowl to drain for a moment.
- 12Take 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.
- 13Repeat with the remaining batches of dough as they finish boiling.
- 14Place dumplings into a large serving bowl.
- 15Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer.
- 16Repeat 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).
- 17When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
- 18Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski!
- 19Garnish 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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Nutritional Facts for Americanized Slovak Haluski
Serving Size: 1 (227 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 496.2
- Calories from Fat 293
- Total Fat 32.5 g
- Saturated Fat 12.5 g
- Cholesterol 99.5 mg
- Sodium 723.3 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 3.0 g
- Sugars 1.6 g
- Protein 17.4 g