Ukrainian Dumplings with Meat (Kartopliani Halushky z Miasom)

by olga

Servings:

INGREDIENTS

DUMPLING DOUGH:

3 to 4 potatoes (about 2 pounds)

4 tablespoons butter

3 large eggs

3/4 cup flour

2 teaspoons salt

MEAT FILLING:

1 medium onion

1 tablespoon butter

1 1/2 cup cooked lean pork, beef, or chicken

1to 2 tablespoons cream or evaporated milk

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 tablespoon chopped fresh parsley

2 teaspoon chopped fresh dill

INSTRUCTIONS

FOR THE DUMPLING DOUGH: Peel and cook potatoes, put potatoes through a potato ricer,OR mash and allow to cool. Separate eggs. Add butter and egg yolks to potatoes. Whip egg whites until stiff and add to mixture, alternating with flour. Add salt and knead a little.

FOR THE MEAT FILLING: Saute chopped onion in butter until clear. Process or finely mince meat, and mix with all other ingredients. Taste and adjust seasoning.

With hands dusted in flour, pinch egg-size amounts of dough and place filling in center, shaping dough around it. Set on towels dusted with flour. Drop about 6 dumplings at a time into a large pot of boiling water and cook until dumplings float to the top. Drain in colander and drizzle a little oil on top so they don't stick. Repeat until all are cooked.

Serve sprinkled with bread crumbs cooked in butter.

CHEF COMMENTS

This is another version of the ubiquitous halushky. This dish makes good use of leftover mashed potatoes, and the filling may also be made of leftovers. The meat filling may also be used to make halushky, varenyky, and stuffed mushroom caps.

Festive Ukrainian Cooking

Tagged: dumplings, ukrainian add tags

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