Prep 15 mins
Cook 30 mins
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.
- 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.).