Halushky or Knedliki

Serve these dumplings, smothered with fried onions, instead of other starches.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

• TOPPING

• 2  large onions, thinly sliced
• 1⁄4 cup butter
•  sour cream (optional)

Directions

1. In a large bowl, combine the flour, farina, baking powder, and salt. Mix well.
2. Add the butter in small pieces. Crumble the flour mixture with your fingertips to form a coarse meal.
3. Add the eggs and milk. Stir until the batter is smooth.
4. 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.
5. 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.
6. 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.
7. Cover the dumplings with the fried onions. Serve accompanied by a bowl of sour cream, if you wish. Yield: About 12 to 15 dumplings.
8. Leftover halushky are delicious fried in butter or bacon fat.