Vicki Tryan Jordens's Note:
This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!)
My Private Note
Units: US | Metric
- 1Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
- 2Meanwhile, put on large pot of water to boil.
- 3Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
- 4In a large bowl, gradually mix flour with potato mush until loose batter is formed.
- 5Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
- 6Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
- 7Gently stir, so they don't stick.
- 8After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
- 9Drain sauerkraut in colander, under cold water, squeezing out excess.
- 10Add sauerkraut, cooked bacon and onion to dumplings.
- 11Mix gently.
- 12Salt and pepper to taste.
- 13(An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).
Nutritional Facts for Haluski
Serving Size: 1 (292 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 629.1
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 11.7 g
- Cholesterol 82.4 mg
- Sodium 677.7 mg
- Total Carbohydrate 59.5 g
- Dietary Fiber 4.6 g
- Sugars 2.3 g
- Protein 17.2 g
The following items or measurements are not included: