Haluska Hungarian Potato Dumplings With Cottage Cheese Recipes

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Steps:

• boil, peel, and grate a large starchy potatoe.
• Combine with flour, egg, and salt and pepper to taste.
• Drop by 1/2 teaspoon into a large pot of boiling water.
• Dumplings are done when they float.
• Remove from pot and drain well.
• Empty water from pot and return dumplings to it.
• Sprinkle dumplings with dill weed then combine with cottage cheese (I prefer small curd but either works).
• Re-warm dish to eating temperature (cottage cheese will reduce temperature) and serve.
• Alternatively combine with boiled cabbage instead of cottage cheese (also very tasty).

Steps:

• In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and keep the drippings hot.
• Bring a large kettle of salted water to a rolling boil, add the noodles, return to the boil, and cook till tender, 10 to 12 minutes. Drain the noodles well, then add the bacon drippings, cottage cheese, and pepper and toss over very low heat to warm the cheese. Add the bacon, toss again, and serve immediately.

Steps:

• For the cabbage: shred the cabbage very fine. I use my food processor with the shredder attachment. If you prefer, you can just dice, slice, how ever you like.
• Add oil to a large frying pan. Add the butter. Get pan heated through, and add your shredded cabbage and onion. You will want to saute the cabbage and onion until it browns. Having the heat on medium, as you do not want to burn it, only allow it to brown. (Dad said I could brown mine a bit more, as you can see in the pictures. Next time I will give it a bit more time to brown.) It caramelizes and packs maximum flavor! IF YOU ARE USING COTTAGE CHEESE: Omit the cabbge and add 1 pound of cottage cheese to the dumplings, warming it through.
• FOR THE DUMPLINGS: Bring a large pot of water to a boil. Combine flour,eggs, salt and pepper,and water. Mix well. Add the shredded potato and mix well. It is a wet dough. Scrape this dough with a spoon into the boiling water. Make sure you dip the spoon into the boiling water. This will prevent the dough from sticking to the spoon. The dumplings will float to the top when they are done.
• Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.