Ukrainian Filled Halushky Dumplings Recipes

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HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS)



Halushki Recipe (Traditional Ukrainian Dumplings) image

This traditional Ukrainian halushki recipe consists of tender dumplings tossed with crispy bacon and sautéed mushrooms and onions. The epitome of Eastern European comfort food!

Provided by Natalya Drozhzhin

Categories     Main Course

Time 50m

Number Of Ingredients 11

5 cups flour
1 tsp salt
4 eggs
1 cup lukewarm water
150 g Unsalted Butter (for dough)
3 tbsp Unsalted Butter (for sautéing veggies + dumplings)
1 lb fresh mushrooms
1 onion
1 cup bacon pieces
1 tbsp salt (adjust to taste)
1 tsp ground black pepper (adjust to taste)

Steps:

  • Prepare ingredients for the recipe.
  • Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
  • Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
  • At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
  • Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
  • Gather the topping ingredients.
  • Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
  • Stir in bacon pieces, sauté for 5 minutes.
  • Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 371 kcal, Carbohydrate 42 g, Protein 13 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 1197 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

UKRAINIAN MUSHROOM AND ONION DUMPLINGS



Ukrainian Mushroom and Onion Dumplings image

Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.

Provided by Julia Moskin

Categories     dinner, main course

Time 1h30m

Yield About 60 dumplings

Number Of Ingredients 9

1/4 cup dried porcini mushrooms
3 tablespoons vegetable oil
1 small onion, minced
4 cups chopped button mushrooms
Salt
ground black pepper
1 large egg yolk
1 tablespoon vegetable oil
3 1/4 cups all-purpose flour, more as needed

Steps:

  • Make filling: place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
  • In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquor. In a food processor, combine both kinds of mushrooms. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.
  • Make dough: In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
  • Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares.
  • Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Pinch the 2 opposing corners together to seal tightly. Place on floured surface: do not stack. Repeat with remaining dough and filling.
  • In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 34 milligrams, Sugar 0 grams, TransFat 0 grams

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

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.

VARENIKI (UKRAINIAN FILLED DUMPLINGS)



Vareniki (Ukrainian Filled Dumplings) image

Vareniki are made with a simple noodle dough and can be filled with anything from sauerkraut to sour cherries. While boiling is a traditional method of cooking vareniki, they can also be fried in vegetable oil.

Provided by Witch Doctor

Categories     Savory Pies

Time 1h30m

Yield 50-55 vareniki, 4 serving(s)

Number Of Ingredients 29

2 cups unbleached all-purpose flour
salt, to taste
2 large egg yolks
1 tablespoon vegetable oil
7 -8 tablespoons water
1 large egg white, lightly beaten
4 tablespoons unsalted butter
6 tablespoons unsalted butter
1 medium onion, finely chopped
3 large potatoes, peeled, boiled, and mashed
1/4 lb farmer cheese
2 ounces colby cheese, grated
salt and pepper, to taste
2 cups farmer cheese
1 large egg yolk
3 tablespoons sugar
1/2 teaspoon vanilla sugar
3 slices bacon, diced
1 large onion, chopped
3 1/2 cups packaged sauerkraut (not canned)
1 1/2 tablespoons tomato paste
2 teaspoons sugar
1/3 cup chicken broth or 1/3 cup beef broth
4 cups sour cherries, pitted fresh or 4 cups sour cherries, jarred
1/2 cup sugar, for fresh cherries, 1/4 cup sugar, for jarred
cherry juice, as needed
1/4 cup cherry flavored liqueur
1 tablespoon cornstarch
6 tablespoons unsalted butter

Steps:

  • In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in the water, in a slow steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
  • Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
  • Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
  • When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
  • Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
  • Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
  • Cook the rest of the vareniki in the same way.
  • Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
  • For the Potato Filling:.
  • Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
  • In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
  • For the Cheese Filling:.
  • In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
  • For the Sauerkraut Filling:.
  • Rinse and squeeze thoroughly to dry the sauerkraut.
  • Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
  • Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
  • For the Cherry Filling:.
  • If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
  • If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
  • In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
  • Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.

UKRAINIAN FILLED HALUSHKY DUMPLINGS



Ukrainian Filled Halushky Dumplings image

Halushky is a Ukrainian name for dumplings made of batter or thick dough mixture. Various ingredients are added for tenderness, texture, flavor, and food value. They are served with a stew, or roast and gravy, or as a side dish. Good halushky should be light. Their lightness depends on the proportions used and on the method of cooking them. This standard recipe may be varied as desired. Dry curd cheese is preferred for a filling because a wet, creamy one will melt giving flat and empty varenyky or halushky.

Provided by Olga D

Categories     Potato Side Dishes

Time 3h10m

Yield 4

Number Of Ingredients 10

2 cups shredded potatoes, drained and pressed
1 cup cold mashed potatoes
1 egg, beaten
1 teaspoon grated onion
salt and ground black pepper to taste
¾ cup all-purpose flour
2 teaspoons baking powder
2 cups dry cottage cheese
1 egg, beaten
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a boil.
  • In a medium bowl, stir together the shredded potatoes, mashed potatoes, egg and onion until well blended. Season with salt and pepper to taste. Combine the flour and baking powder; stir into the potato mixture. The mixture should be thick enough to form into balls.
  • Process the cottage cheese in a food processor or blender, or run through a sieve. Stir in the egg and salt. Flatten the balls of dough and place a teaspoon of filling into the center. Pinch the dough around the filling to seal it in.
  • Drop the halushky into rapidly boiling salted water, stir gently once, and cook from 5 to 8 minutes. Remove them to a colander and drain. Place in a serving dish, sprinkle generously with browned butter, and toss lightly. Serve with sour cream.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 47.2 g, Cholesterol 103 mg, Fat 2.8 g, Fiber 3 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 395.4 mg, Sugar 7.4 g

UKRAINIAN FILLED HALUSHKY DUMPLINGS



Ukrainian Filled Halushky Dumplings image

Halushky is a Ukrainian name for dumplings made of batter or thick dough mixture. Various ingredients are added for tenderness, texture, flavor, and food value. They are served with a stew, or roast and gravy, or as a side dish. Good halushky should be light. Their lightness depends on the proportions used and on the method of cooking them. This standard recipe may be varied as desired. Dry curd cheese is preferred for a filling because a wet, creamy one will melt giving flat and empty varenyky or halushky.

Provided by Olga

Categories     Potato Side Dishes

Time 3h10m

Yield 4

Number Of Ingredients 10

2 cups shredded potatoes, drained and pressed
1 cup cold mashed potatoes
1 egg, beaten
1 teaspoon grated onion
salt and ground black pepper to taste
¾ cup all-purpose flour
2 teaspoons baking powder
2 cups dry cottage cheese
1 egg, beaten
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a boil.
  • In a medium bowl, stir together the shredded potatoes, mashed potatoes, egg and onion until well blended. Season with salt and pepper to taste. Combine the flour and baking powder; stir into the potato mixture. The mixture should be thick enough to form into balls.
  • Process the cottage cheese in a food processor or blender, or run through a sieve. Stir in the egg and salt. Flatten the balls of dough and place a teaspoon of filling into the center. Pinch the dough around the filling to seal it in.
  • Drop the halushky into rapidly boiling salted water, stir gently once, and cook from 5 to 8 minutes. Remove them to a colander and drain. Place in a serving dish, sprinkle generously with browned butter, and toss lightly. Serve with sour cream.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 47.2 g, Cholesterol 103 mg, Fat 2.8 g, Fiber 3 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 395.4 mg, Sugar 7.4 g

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Top Asked Questions

How to prepare homemade dumplings in Ukraine?
Ukrainian homemade dumplings are very easy to cook, and, of course, they are very tasty. Halushky can be made just of flour and water or with added vegetables, eggs, cheese (cottage cheese, curd, or sheep milk cheese Bryndza), mushrooms, meat, berries. Actually, there are a lot of different ways how to prepare dumplings.
What are halushki dumplings?
These halushki come straight from my grandmother’s recipe collection. A traditional Ukrainian dumpling dish, halushki consist of melt-in-your-mouth dumplings tossed with crunchy bacon and sautéed veggies. Get ready to fall hard and fast for these morsels!
What is the famous Ukrainian dish halushky?
Ivan Kotliarevsky (1769-1838), Ukrainian poet and playwright mentioned the famous Ukrainian ethnic dish Halushky in his poem “Eneyida”: In the Ukrainian city Poltava there is a monument to the famous dumplings Halushky. It is a huge bowl with seventeen concrete dumplings on a pedestal decorated with a traditional Ukrainian towel.
What are halushky made of?
The Ukrainian vegetarian food Dumplings without filling Halushky are very tasty and simple. They are made of unleavened dough, sometimes with cottage cheese, vegetables, greens, and eggs. It is a special meatless dish in Ukrainian national cuisine.

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