Halushki Recipe - Cooking Index
Halushki Recipe - Cooking Index
| 4 tablespoons | 60ml | Butter |
| 2 cups | 125g / 4.4oz | Julienne onions |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 lb | 454g / 16oz | Cottage cheese |
| 1 tablespoon | 15ml | Finely-chopped parsley leaves |
| Dumpling Dough | ||
| 2 cups | 474ml | Water |
| 2 teaspoons | 10ml | Vegetable oil |
| 1 | Egg | |
| 1 teaspoon | 5ml | Salt |
| 3 cups | 187g / 6.6oz | All-purpose flour - (to 4 cups) |
In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.
Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt.
Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes.
In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
This recipe yields about 8 to 10 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD - NETWORK
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