Halushky

Name: Halushky
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1 lb russet potato, boiled and mashed; 1.5 cups all-purpose flour; 1/2 tsp salt; 1 egg; 1/4 tsp black pepper; 12 oz mushroom (button or cremini), sliced; 4 tbsp butter; 1/2 onion, thinly sliced; 1/2 cup sour cream; 2 tbsp fresh dill, chopped

Traditional Ukrainian boiled dumplings made with a simple flour and potato dough, topped with sautéed mushrooms and caramelized onions - comfort food at its finest.

45 minEasyServes 4340 cal/serving

UkrainianDinnerStovetopVegetarian

Ingredients

1 lb russet potato, boiled and mashed
1.5 cups all-purpose flour
1/2 tsp salt
1 egg
1/4 tsp black pepper
12 oz mushroom (button or cremini), sliced
4 tbsp butter
1/2 onion, thinly sliced
1/2 cup sour cream
2 tbsp fresh dill, chopped

Instructions

1

In a bowl, combine cooled 1 lb boiled and mashed russet potato with 1.5 cups all-purpose flour, 1/2 tsp salt, 1 egg, and 1/4 tsp black pepper. Mix until a soft dough forms.
2

Bring a large pot of salted water to a boil.
3

Using a spoon, drop small portions of dough (about the size of a golf ball) into the boiling water. They will sink at first, then float to the surface.
4

Cook for another 2-3 minutes after they float. Remove with a slotted spoon and transfer to a colander to drain.
5

While the halushky cook, heat 4 tbsp butter in a large skillet over medium heat. Add 12 oz sliced mushroom (button or cremini) and cook for 5-7 minutes until golden. Add 1/2 thinly sliced onion and cook for another 5-7 minutes until caramelized.
6

Transfer the cooked 1 lb boiled and mashed russet potato dumplings to a serving bowl and top with the mushroom and onion mixture.
7

Drizzle with 1/2 cup sour cream and sprinkle with 2 tbsp chopped fresh dill. Serve hot.

Questions

Can I make Halushky dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Halushky gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Halushky keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Halushky?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Uzvar drink
Garlic Naan side
Cajun Egg Salad salad

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