Ukrainian Dumplings with Meat (Kartopliani Halushky z Miasom)
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Ingredients
Dumpling Dough
| 3 to 4 | potatoes (about 2 pounds) | | 4 tbsp. | butter | | 3 | lg. eggs | | 3/4 cup | flour | | 2 tsp. | salt |
Meat Filling
| 1 | md. onion | | 1 tbsp. | butter | | 1-1/2 cup | cooked lean pork, beef, or | | chicken | | 1 to 2 tbsp. | cream or | | evaporated milk | | 1 tsp. | salt | | 1/2 tsp. | fresh ground black pepper | | 1 tbsp. | chopped fresh parsley | | 2 tsp. | chopped fresh dill |
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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.
Author's 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
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