Americanized Slovak Haluski
"I added a twist to our family traditional Slovak meal. This can be served as a side but we usually eat it as the main course. Usually, it’s just potato dumplings with cheese and bacon but Americanized. Traditional Haluski has goat/sheep cheese from Czechoslovakia that is not available here in the States, so can be mixed with brick cheese or feta."
photo by waterbaby09
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
directions
-
For potato dumplings (Haluski):
- In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside.
- Take a large pot, fill it a little over half full with water.
- Add a dash of salt to the water. Boil water on high heat.
- On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels.
- Cool bacon and crumble.
- Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
- In the same skillet, caramelize chopped onions on low heat. This should take about 30 to 45 minutes, occasionally stirring. When they are done, drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside. Keep the same skillet to fry the dumplings.
- In the meantime, on a small cutting board, ladle Haluski dough and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water; drop the dough pieces into the water. You might want to do this in batches; a ladle sized amount of dough pieces at a time.
- Let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you’ve used it all.
- Strain dumplings out of the water and add them to a medium bowl to drain for a moment.
- Take each batch and add them to the skillet. Add a little bacon fat over the dumplings and fry on both sides on medium heat until brown.
- Repeat with the remaining batches of dough as they finish boiling.
- Place dumplings into a large serving bowl.
- Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer.
- Repeat the layering process as you finish cooking additional batches of dumplings – frying in the pan, layering into the large serving dish with bacon, onions and cheese until full batch is done (approximately four layers).
- When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
- Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski!
- Garnish with sprinkles of freshly chopped chives on top, add a dollop of sour cream to each serving and serve with a nice warm crusty bread!
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Reviews
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My husband and I liked this dish. I only used 12 oz of bacon and also used feta cheese. Personally, I'm going to stick to making spaetzle or gnocchi. But I'd highly recommend everyone try this dish!
RECIPE SUBMITTED BY
I am a single mother of a terrific six-year old little girl who is a finicky eater. I love to cook, bake, etc. but I am always dieting, so I don't make my favorite foods unless its special occasions. I am known for my famous decadent pastries, baked goods, especially CHOCOLATE!!! Any recipe I can do unless I don't have the tools. I love to collect antiques even old cookie molds that I use for my baking as well as a vintage clothing collector. I am a martha stewart at home, love to create and be artistic. I have lately been creative with recipes trying to create healthy, diet dishes that are tastey and not going on the waist with much success that also don't mess with my blood sugar and getting rave reviews from people in the local gym I attend.
My Favorite things to cook:
Anything my late Mother used to make for us kids (well, almost..still don't like liver!). I wish I had her cookbook but it was lost in a move years ago. I love making all slovak dishes my mother used to make and do it just from my head from watching her over the years in the kitchen. I hope I pass this to my daughter as well.
My Family cooking traditions:
Growing up in a european home, the tradition is in the kitchen, if you want to learn how to cook is to sit and watch. This was told to me by my mother as she was told to by her grandmother the same for generations. That's how they become such great cooks that no one could match.
My Cooking triumphs:
Anytime I make bakery for special occasion, the satisfaction is the smiles on their faces. I have a reputation to keep up for my sweets!! For one function I attend, they always expect me to bring a rich, decadent chocolate dessert which every year is different from the last!!!
Cooking BooBoos':
no sugar chocolates..oops!
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