Americanized Slovak Haluski
I added a twist to our family traditional slovak meal. This can be served as a side but we usually eat it as the main course. Usually, it’s just potato dumplings with cheese and bacon but americanized. Traditional haluski has goat/sheep cheese from czechoslovakia that is not available here in the states, so can be mixed with brick cheese or feta.
Steps
For potato dumplings :.
In a medium bowl , mix flour , eggs , potato puree , baking powder , and salt together throughly , mixing it into a sticky dough.
Set aside.
Take a large pot , fill it a little over half full with water.
Add a dash of salt to the water.
Boil water on high heat.
On medium heat in a skillet , fry up the bacon until crisp.
Remove bacon from the pan and allow it to drain on paper towels.
Cool bacon and crumble.
Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
In the same skillet , caramelize chopped onions on low heat.
This should take about 30 to 45 minutes , occasionally stirring.
When they are done , drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside.
Keep the same skillet to fry the dumplings.
In the meantime , on a small cutting board , ladle haluski dough and with a knife , cut about 1 teaspoon sized pieces while holding the board over the boiling water.
Drop the dough pieces .
Ingredients
flour, eggs, potatoes, baking powder, salt, bacon, vidalia onion, smoked provolone cheese, chives, salt and pepper