Ukrainian Filled Halushky Dumplings Recipe - Allrecipes.com
  • READY IN 3+ hrs

Ukrainian Filled Halushky Dumplings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 40 mins
  • READY IN

    3 hrs 10 mins

Directions

  1. Fill a large pot with lightly salted water and bring to a boil.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2003

My Grandmother used to make this for me and I never could determine the proper ratio of ingredients. Thanks! This brought back many wonderful memories.

 
Most Helpful Critical Review
Dec 28, 2006

This sounds good, but not like "halushky" that I'm used to. Halushky is egg noodles sauteed in butter w/ chopped cabbage. what's described here is a vareniki or pierohi (pierogie)

 

7 Ratings

Sep 02, 2008

This is interesting! I'm going to try this recipe out for sure! Mainly, I wanted to comment on the review left by Beacon - whatever you are describing there ( was it noodles with cabbage?), is NOT halushky!!!!!!! As a full blooded Ukrainian, born and raised there I can tell you that halushky, as Olga put it best: "... 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". My grandmother used to make soup with halushky (or z halushkamy for those of us that speak Ukrainian :) Personally, I'm always looking for an authentic Ukrainian recipe with a twist - thank you for this one Olga.

 
Jan 13, 2011

This is also a traditional Slovak dish but we have it slightly different. We make ours basically shredded up potatoes (to a paste-quick I use blender!), flour and egg then add bacon and cheese. There are variations of this dish but this is what I grew up on. I have since then added my own variations-Thanks for sharing!!

 
Mar 17, 2009

I believe that the halushy another user described of noodles and cabbage is a Polish tradition, while the one listed here is more Ukranian/Slovak. Both are very tasty!

 
Apr 04, 2011

very good, served with brown butter, crumbled bacon and sour cream on the side. love trying different ethnic foods for a change.

 
Dec 29, 2012

I love polish food, my grandmother was Ukrainian. Anything containing potatoes, onions and cabbage is a tasty treat. However I just threw this out the door! And I would not recommend it for the novice cook. I have been cooking for about 50 years and can rescue most anything but I finally just dumped this. There is nothing in the ingredients that should have been difficult to work with. But I do believe that hand shredding the potatoes caused them to just be too watery. I dryed them several times but it would have taken 5 lbs of flour to get any kind of workable dough to fill. They might work as drop dumplings? I tryed frying them like potatoe pancakes, put onions and cabbage in the skillet with a few...all of these things should have worked but it just didn't. They tasted terrible. and I didn't think that was possible. So maybe it was just me having a DAY. But my advise is to try something else. This recipe needs too much tweeking, your time is better spent on something else like perogie.

 

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Nutrition

  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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