Best 4 Haluska Hungarian Potato Dumplings With Cottage Cheese Recipes

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Embark on a culinary journey to Hungary with Haluska, a traditional dish that tantalizes taste buds with its delightful combination of potato dumplings and creamy cottage cheese. These soft and fluffy dumplings, known as haluski or halusky, are lovingly crafted from a simple dough of flour, potato, eggs, and salt, resulting in a delicate texture that pairs perfectly with the smooth and tangy cottage cheese. This versatile dish can be enjoyed as a main course or a hearty side, accompanied by a variety of flavorful toppings and sauces. Explore the diverse recipes presented in this article, ranging from the classic Haluska with Cabbage and Bacon, where crispy bacon and sautéed cabbage add a smoky and savory dimension, to the indulgent Haluska with Mushroom Sauce, where earthy mushrooms and a rich, creamy sauce elevate the dish to new heights. For those seeking a vegetarian delight, the Haluska with Spinach and Feta offers a vibrant and healthy twist, while the Haluska with Sausage and Sauerkraut brings together bold flavors in a comforting and satisfying combination. Discover the joy of Haluska and let your taste buds experience the harmonious blend of textures and flavors in every bite.

Let's cook with our recipes!

POTATO DUMPLINGS AND CABBAGE / HUNGARIAN HALUSKA



Potato Dumplings and Cabbage / Hungarian Haluska image

My Grandmother used to make this frequently. My Dad was reminiscing and I made this for his Birthday recently. It is comfort food to the Max! Very inexpensive to make, filling, and even those who do not like cabbage love it. Traditional Huluska can also be made with cottage cheese instead of cabbage. I have to make it again for...

Provided by Deb Crane

Categories     Other Side Dishes

Number Of Ingredients 12

FOR THE CABBAGE
1 small head of cabbage
oil to coat bottom of large frying pan
2 Tbsp butter
1 onion, chopped
salt and pepper to taste
FOR THE POTATO DUMPLINGS (YOU MIGHT WANT TO DOUBLE THIS)
3 eggs
2 c all purpose flour
1/2 c water
1 peeled, boiled and shredded baking potato (can use left over mashed potato, about 3/4 cups)
salt and pepper to taste

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.

HALUSKA, HUNGARIAN POTATO DUMPLINGS WITH COTTAGE CHEESE



Haluska, Hungarian potato dumplings with cottage cheese image

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

3 eggs
1 cup all-purpose flour
salt and pepper
dill weed
1 large potato, boiled,peeled,and grated
1 (1 lb) container low fat cottage cheese or 1 lb of diced and boiled cabbage

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).

HUNGARIAN DUMPLINGS



Hungarian Dumplings image

Make and share this Hungarian Dumplings recipe from Food.com.

Provided by figaro8895

Categories     Hungarian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs
2 tablespoons freshly rendered lard or 2 tablespoons oil
1/2 cup water
1/2 cup milk
2 1/2 cups all-purpose flour
2 1/2 teaspoons salt
1/4 teaspoon baking powder
4 quarts water

Steps:

  • Using an electric mixer, blend the eggs, lard or oil, water, and milk.
  • Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
  • Blend this mixture into the liquid. Mix well and set aside for a moment.
  • Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
  • Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
  • Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
  • NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

Nutrition Facts : Calories 398.5, Fat 10.8, SaturatedFat 4.1, Cholesterol 116.1, Sodium 1547.2, Carbohydrate 61.3, Fiber 2.1, Sugar 0.4, Protein 12.2

TRADITIONAL SLOVAK HALUSKI



Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

Provided by WickedCreations

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2 eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

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.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g

Tips:

  • Use the right potatoes: Russet or Yukon Gold potatoes are the best choices for haluska, as they have a high starch content that helps the dumplings hold their shape.
  • Grate the potatoes finely: This will help the dumplings cook evenly.
  • Don't overwork the dough: Overworking the dough will make the dumplings tough.
  • Cook the dumplings in boiling water: This will help them cook evenly.
  • Don't overcrowd the pot: If you overcrowd the pot, the dumplings will not cook evenly.
  • Serve the haluska immediately: Haluska is best served immediately after it is cooked.

Conclusion:

Haluska is a delicious and versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover potatoes. With its simple ingredients and easy-to-follow instructions, haluska is a perfect dish for any home cook.

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