Ukrainian Halushky

by olga

Servings: 15 pieces

INGREDIENTS

HALUSHKY:

3/4 cup all purpose flour
3/4 cup uncooked farina
2 teaspoons baking powder
1 teaspoon salt
1/2 stick cold butter
2 eggs, lightly beaten
1/4 cup milk or buttermilk
Approximately 6 to 8 quarts salted water

TOPPING:

2 large onions, thinly sliced
1/4 cup butter
Sour cream (optional)

INSTRUCTIONS

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.

Notes and Variations.

Leftover halushky are delicious fried in butter or bacon fat.

CHEF COMMENTS

In Ukraine they are called halushky; in neighboring Czechoslovakia they are knedliki. They should be extremely light and tender. Serve these dumplings, smothered with fried onions, instead of other starches.

The Dumpling Cookbook

Tagged: dumplings, ukrainian add tags

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