Ingredients: |
Ingredients: For the Dumplings:
2 cups all-purpose flour
3 eggs
3 ounces milk
salt & pepper
Halushki:
8 ounces (2 sticks) butter
1 large onion, diced
1 head cabbage, cut into thin strips (julienne)
2 T. Smoked Paprika (can use a mixture of smoked & sweet)
16 ounces polish kielbasa, bacon, or smoked ham, chopped bite size
|
Directions: |
Directions:For the Dumplings:
Combine the flour, eggs, milk, salt, & pepper in a medium sized bowl. Mix by hand until incorporated, making sure not to over mix. Place in the refrigerator, covered, and let rest for 1 hour.
Meanwhile, get a pot of salted water going on the stove & bring to a boil. Start chopping your onions, cabbage, & meat.
Melt butter in a large pan. I started with a stick & a half but, ended up using the whole second stick anyway. Mise well throw both in to start! Add onions and sprinkle with salt then cook til translucent. Add meat in and get a nice brown on it, then add the paprika. Stiring occasionally, to mix the fat & seasonings. At this point you should have quite a bit of fat from the butter & the meat, were calling it sauce. Add your thinly sliced cabbage and stir into the sauce. Add in more salt becuase the cabbage is going to soak up a lot of the seasoning. While the cabbage is cooking down, start on the dumplings.
Take out your dumpling dough from the fridge. on a flat, greased surface place your dough. Shape it into a log flattening it out slightly. Over your boiling salt water THINLY slice dough with a long knife, dropping into the water. Recipe says penny-sized slices of dough. Just depends how big you want your dumplings, they will get bigger as they cook. Dunk your knife into the water between cuts so the dough doesn't stick to your knife. Cook for 5 minutes, using a slotted spoon transfer dumplings to your Hulushki mxture.
Once all dumplings are cooked and added to your halushki mix everything well to incorporate. once cabbage is tender its done.
|
This recipe for Halushki is from