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Halušky (pronounced [ɦaluʃki]) in Slovak or galuska/nokedli (pronounced [ˈgɒluʃkɒ/ˈnokedli]) in Hungarian is a traditional potato pasta (similar to gnocchi, except irregular in shape) used in Eastern European countries, such as Hungary, Poland, Slovakia and Ukraine.
Although recipes vary from region to region, in general potatoes are finely grated and mixed with flour, salt and optionally a small amount of egg to form a batter. The batter is passed through a special perforated halušky strainer into boiling water forming small (1/2 X 2-3 cm) irregularly-shaped lumps. These are then mixed with regionally varying ingredients, but usually includes chopped cabbage, onions and butter.
Traditionally, no special instrument was used to form halušky. Instead, dough was placed in a thin layer on a wooden cutting board and cut off in even pieces (using a knife) and cast directly into boiling water.
'Halušky' can refer to the lumps themselves, or to the complete dish.
Bryndzové halušky is a typical Slovak traditional dish.
In Hungary, galuska are often eaten with Red-pepper Chicken –Csirkepaprikás.
Variations of halušky
See also
- Kluski, a similar dumpling, part of Polish cuisine.
- Spätzle
- Hungarian cuisine
- Slovak cuisine
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