Haluskahungarianpotatodumplingswithcottagecheese Recipes

TRADITIONAL SLOVAK HALUSKI

Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

Provided by WickedCreations

Categories Main Dish Recipes Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2 eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g

HALUSKA, HUNGARIAN POTATO DUMPLINGS WITH COTTAGE CHEESE

Haluska, Hungarian potato dumplings with cottage cheese image

Make and share this Haluska, Hungarian potato dumplings with cottage cheese recipe from Food.com.

Provided by Mark Kovach

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 eggs
1 cup all-purpose flour
salt and pepper
dill weed
1 large potato, boiled,peeled,and grated
1 (1 lb) container low fat cottage cheese or 1 lb of diced and boiled cabbage

Steps:

boil, peel, and grate a large starchy potatoe.
Combine with flour, egg, and salt and pepper to taste.
Drop by 1/2 teaspoon into a large pot of boiling water.
Dumplings are done when they float.
Remove from pot and drain well.
Empty water from pot and return dumplings to it.
Sprinkle dumplings with dill weed then combine with cottage cheese (I prefer small curd but either works).
Re-warm dish to eating temperature (cottage cheese will reduce temperature) and serve.
Alternatively combine with boiled cabbage instead of cottage cheese (also very tasty).

HALUSHKY (POTATO DUMPLINGS) UKRAINE / RUSSIA

Halushky (Potato Dumplings) Ukraine / Russia image

The is from "The Best of Ukrainian Cuisine". I haven't tried it yet. It differs from the halusky recipe in that it doesn't use farina. Times are guesstimates. If you don't have a meat grinder, you can grate the potatoes instead.

Provided by Debbie R.

Categories Potato

Time 1h30m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1/2 lb potato, unpeeled
1 fresh potato, peeled
1 egg
1 onion, finely chopped
2 tablespoons flour
1 tablespoon oil
1 pinch red pepper
salt, one pinch
melted butter (for drizzling over top)
sour cream

Steps:

Be sure to wash the potatoes before doing anything with them.
Take the one uncooked, peeled potato. Grind in a meatgrinder.
Cook the other potatoes in salted water. Drain, cool, peel and grind them also in the meat grinder.
Combine cooked potatoes with fresh potato and egg.
Brown finely chopped onion in oil. Combine with flour and stir. Season with salt and red pepper. Mix with the potatoes.
Bring at least a quart of salted water to a simmmer. Drop in spoonfulls of the batter. Cook at a slow boil for 8-10 minutes. Remove with a slotted spoon to a colander. Do not overcrowd the cooking water.
To serve, put on a plate and drizzle with butter. Pass with sour cream. It can also be served with fried mushrooms to go with meat dishes.

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