Haluskahungarianpotatodumplingswithcottagecheese Recipes
POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)
This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.
Provided by Vickie Spencer
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
- Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
- Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.
Nutrition Facts : Calories 378 calories, Carbohydrate 37.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 14.6 g, Sodium 910.8 mg, Sugar 0.8 g
HALUSKA, HUNGARIAN POTATO DUMPLINGS WITH COTTAGE CHEESE
Make and share this Haluska, Hungarian potato dumplings with cottage cheese recipe from Food.com.
Provided by Mark Kovach
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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).
HALUSHKY (POTATO DUMPLINGS) UKRAINE / RUSSIA
The is from "The Best of Ukrainian Cuisine". I haven't tried it yet. It differs from the halusky recipe in that it doesn't use farina. Times are guesstimates. If you don't have a meat grinder, you can grate the potatoes instead.
Provided by Debbie R.
Categories Potato
Time 1h30m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Be sure to wash the potatoes before doing anything with them.
- Take the one uncooked, peeled potato. Grind in a meatgrinder.
- Cook the other potatoes in salted water. Drain, cool, peel and grind them also in the meat grinder.
- Combine cooked potatoes with fresh potato and egg.
- Brown finely chopped onion in oil. Combine with flour and stir. Season with salt and red pepper. Mix with the potatoes.
- Bring at least a quart of salted water to a simmmer. Drop in spoonfulls of the batter. Cook at a slow boil for 8-10 minutes. Remove with a slotted spoon to a colander. Do not overcrowd the cooking water.
- To serve, put on a plate and drizzle with butter. Pass with sour cream. It can also be served with fried mushrooms to go with meat dishes.
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