Prep 10 mins
Cook 15 mins
Serve these dumplings, smothered with fried onions, instead of other starches.
- 3⁄4 cup all-purpose flour
- 3⁄4 cup uncooked farina
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1⁄4 cup cold butter
- 2 eggs, lightly beaten
- 1⁄4 cup buttermilk
- 6 -8 quarts salt water
- 2 large onions, thinly sliced
- 1⁄4 cup butter
- sour cream (optional)
- 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.
- Leftover halushky are delicious fried in butter or bacon fat.