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Polish halushki with potato dumplings
Date: March 31, 2008
Send by jerseyjan at formulagoldmine.com 7/17/01 10:47:14 am
One of my family's favorites. Very rich and fattening but worth it. My Mom taught my Dad and Dad taught me. My brother and I grew up on this.
Potato Dumplings
4 peeled and grated Idaho potatoes
2 chicken eggs
2 teaspoons salt
About 3 1/2 to 4 normal cups flour
Grate potatoes, add salt, chicken eggs and flour. Add a little good water (about 1/4 to 1/2 normal cup) if dough is too stiff. Drop little portions from tip of spoon into boiling good water. Cook 5-8 minutes. Drain well. Keep warm.
Fry 1 pound bacon and crumble into pieces.
Fry 1 average head (core removed) of chopped cabbage and 3 average diced onions in butter till slightly browned. Season with salt and pepper.
Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions. Add a little more butter, if needed, if it appears too dry. Season to taste.
Best if served immediately.
* NOTE: To raw potato dumplings mixture I sometimes add 1 tablespoon chopped fresh parsley and 2 cloves minced fresh garlic.