Halušky

Halušky

Bryndzové Halušky with bacon
Type	Dumpling or noodle, gnocchi
Main ingredients	batter (flour, water)
Variations	Bryndzové halušky, strapačky

Halušky (IPA: [ɦaluʃkɪ] in Czech and Slovak, singular: haluška; Hungarian: galuska, haluska or nokedli; Romanian: gălușcă; Serbian: galuška; Ukrainian: галушка; Lithuanian: virtinukai) are a traditional variety of thick, soft noodles or dumplings cooked in the Central and Eastern European cuisines (Slovakia,Czech Republic, Poland, Serbia, Ukraine, Romania and Hungary). Halušky can refer to the dumplings themselves, or to the complete dish.

The dumplings can be made from dough spread in a thin layer on a wooden cutting board, then cut and scraped off in small pieces which are dropped into boiling water. They can also be made with a special perforated halušky strainer forming small (1/2 X 2–3 cm) irregularly-shaped lumps which drop directly into boiling water as a thinner batter-like dough is pressed through the openings of the strainer.

Although recipes vary from region to region, in general flour is mixed with water to form a batter. Finely grated potatoes can be added to the batter. Eggs may be added, but Slovak bryndzové halušky do not contain them. Flour and mashed potatoes are enough to form a batter. After cooking, they are mixed with various ingredients, such as cheese, meat, butter, cabbage, onions, or combinations of these.