When my Grandma Anna made Halušky, Slovak Potato Dumplings the whole house got excited. A family favorite food memory that symbolized everyday comfort. Not too fancy to eat on a Tuesday night for dinner.

Noted in this recipe are preparation modifications in italics that save time, making the recipe easier.

Serves Approximately 4

1 Pound Russet Potatoes

2 Cups of All Purpose Flour

1 Egg Beaten

Pinch of Salt

Optional Toppings: Sauerkraut, Bryndza, Cottage Cheese, Butter and/or Bacon

How Grandma Prepared the Potatoes: Peel the potatoes and grate on the finest side of a box grater. The end result should be a fine potato pulp consistency, finer than applesauce.

Preparation Modifications that can save time.

Option 1: Peel the potatoes and chop into 1.5″ pieces. Using a food processor pulse the potatoes until they are the a fine pulp consistency, finer than applesauce. No change in dumpling flavor with this modification.

Option 2: Peel the potatoes and chop into 1.5″ pieces. Place in a pot covering with cold water, bring to a boil, lower to simmer and cook until potatoes are done. Mash the potatoes. Please note this preparation changes the flavor of the dumplings.

In a large bowl with a spatula, combine the potato pulp (or mashed potatoes) with the 2 cups of All Purpose Flour, the beaten egg and pinch of salt. Mix until it yields a slightly wet, tacky dough that holds together. If the dough is too wet add flour in small amounts until the consistency is correct. If it is too dry add more potato pulp.

Boil water in a medium to large stock pot and prepare a colander resting on a plate off to the side to collect the cooked dumplings.

Grandma prepared the potato dumplings by putting about 1/2 cup of dough on a cutting board and quickly pushing off individual dumplings using a butter knife into the boiling water. The cutting board should be wood and small with no gutter around the edge. Cook the dumplings until they float to the top and the are cooked through completely. Cooking time depends on the size of the dumpling. Using a slotted spoon move the cooked dumplings to a colander. When the water returns to a boil complete the next batch. Repeat until all of the dough has been cooked

Preparation Modification that can save time:

Using a spaetzle maker of your choice, push the dough through dropping them into the boiling water. This will be done in stages. Do not over fill your pot with dumplings, they need to float to the top. Cook the dumplings until they float to the top and the are cooked through completely. Cooking time depends on the size of the dumpling. Using a slotted spoon move the cooked dumplings to a colander. When the water returns to a boil complete the next batch. Repeat until all of the dough has been cooked. Dumplings will be slightly smaller using this method.

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The prepared Halušky (Potato Dumplings) can be reheated in boiling water or fried in a pan with butter or oil. If serving immediately mix with Butter, Cottage Cheese, Bacon, Sauerkraut or Bryndza.