|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 102g||37%|
|Dietary Fiber 7g||26%|
|Total Sugars 3g|
|Vitamin C 21mg||103%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Slovak halušky (hah-loosh-kee) are traditionally boiled dumplings made with a grated raw potato dough. Unlike other kinds of larger dumplings with wrappings encasing a stuffing, these are closer to German spätzle or Polish kartoflane kluski in the way they're made and serve the same purpose as a starchy dish like pasta or rice. Italian gnocchi could be compared to halusky, even if gnocchi comes from a dense pliable dough and halusky from a liquid batter, but both are cooked in boiling water for just a few minutes.
These Eastern European dumplings can be eaten as a side dish or main course and have many variations. Most basic batters are a combination of flour, salt, and potatoes; some cooks use a combination of grated raw potatoes and grated cooked potatoes in the dough, while others add diced cooked potato to the boiled dumplings. Using eggs in the batter is also an option. Our halušky recipe is a classic preparation with crunchy bacon bits and chives, a wonderful and filling meal and one of Slovakia's national dishes.
There is no science to making halušky, but you need a quick hand when cutting the thick batter off of a cutting board, as the bits will go from the board straight into the boiling water. Most Slovak households have what looks like a strainer with big holes called a haluškar, from which the batter drips into the water in the desired shape and size.
1 pound bacon (diced)
1 large onion (chopped), optional
5 large russet potatoes (peeled and chopped)
2 teaspoons salt
2 1/2 to 3 cups all-purpose flour
4 tablespoons chopped chives, optional, garnish
Gather the ingredients.
In a large skillet over medium-high heat, place the bacon cubes to brown. If using the onion, add it to the skillet and fry the mixture until the bacon is well cooked and the onions are transparent, or about 5 to 7 minutes. Set aside, and bring a large pot of salted water to a boil.
In a food processor, add the chopped potatoes and process until completely puréed.
A little at a time, add the salt and flour into the potato mixture, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into the boiling water. When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat the process with all the remaining batter on the board, and the remaining two thirds in the food processor.
Once all the dumplings are cooked, add them into the large skillet with the bacon and combine well. Serve immediately and garnish with chives, if using.
How to Make Bryndzové Halušky
Bryndzové halušky is a common and beloved variation on halušky in which the dumplings are served with bryndza cheese. This sheep's cheese is common in Eastern Europe and has a strong, tangy, and salty flavor and a crumbly texture that makes it ideal to top these flavorful dumplings. To make this variation, simply prepare the halušky as instructed by this recipe, but top the dish with 3/4 to 1 cup of crumbled bryndza. Finding this cheese can be hard in the United States, but Greek feta is a close substitute.
Other halušky presentations pair it with cabbage, kielbasa, or ham.