Halushky - fluffy egg dumplings
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All-purpose flour |
| ¾ | cup | Farina |
| 2 | teaspoons | Baking powder |
| 3 | teaspoons | Butter, cut into tiny bits, chilled |
| 2 | Eggs; beaten well | |
| ¼ | cup | Milk |
| 2 | quarts | Water |
| Salt | ||
| 1 | cup | Onions, fried; optional |
| 1 | cup | Sour cream; optional |
Directions
Recipe by: Recipes: Russian Cooking - Foods of the World - Time-Life In a large, chilled mixing bowl, combine the flour, farina, baking powder and butter. Working quickly, use your fingertips to rub the dry ingredients and butter together until they blend and look like flakes of coarse meal. Drop in the eggs and milk and stir vigorously with a large spoon until the batter is thick and smooth. Bring 2 qts of lightly salted water to a boil in a heavy 2½ to 3qt casserole, then reduce the heat so that the water simmers gently. Dip a tablespoon in cold water, scoop up a tablespoon of batter, and drop it into the simmering water. Repeat - dipping the spoon beforehand in water each time - until 6 Tbs of batter have been used. Cover the pan and simmer 6 to 8 mins until the dumplings have puff up and have risen to the surface of the water. Remove with a slotted spoon and drain on paper towels while you cook the remaining dumplings. Serve either with a stew or roasted meat, or as a separate course topped with fried onions and sour cream.
from my kitchen to------------------------------->yours..... Dan Klepach