POTATO DUMPLING
Halushky , Halushki
Soup and Side Dish Dumpling
Ingredients
2 grated medium size potatoes
4 ½ cup flour
2 teaspoon salt
3 eggs
Thin with milk
Method
Boil the water in a large pot. Grate the potato and mix with the flour, well-beaten eggs, salt and a little milk. Combine all ingredients, mixing well. (Mixture should have the consistency of oatmeal)
Drop very small bits of dumpling portions from a tip of teaspoon into a large pot of boiling water. Let them swirl in the water; they will soon rise to the surface then lower the heat to medium and cook 7 to 10 minutes.
After cooked, remove and mix with either; some onions fried in butter, fried bacon then crumbled, fried cabbage, bread crumbs that are fried with butter until lightly toasted, sauerkraut fried in butter, cottage cheese (use dry cottage cheese also know as farmers cheese or use Ricotta whole mild cheese.) canned spinach (drained and squeezed well, then warmed in butter and adding a little vinegar.) These dumplings are also good with Chicken Paprikas.
Cottage cheese is prepared by browning ¼ cup butter and pouring over the dumplings. Crumble dry cottage cheese over the buttered dumplings and add salt. Mix well together and serve.
*You can also make dry cottage cheese using regular cottage cheese and twisted strained through a cheese cloth to remove the juices.
Cabbage is prepared by chopping one small onion, browned in fat or drippings, add finely chopped head cabbage with seasoning of salt and sweet paprika. Fry slowly covered until done, about 20 minutes. Add dumplings and mix well.
Serve while hot.
Serves 4
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