Haluska, Hungarian potato dumplings with cottage cheese Recipe #48106
A hearty side dish or meatless main course.
by Mark Kovach
35 min | 5 min prep
SERVES 4
- 3 eggs
- 1 cup all-purpose flour
- salt and pepper
- dill weed
- 1 large potato, boiled,peeled,and grated
- 1 (1 lb) container low fat cottage cheese or 1 lb of diced and boiled cabbage
- boil, peel, and grate a large starchy potatoe.
- Combine with flour, egg, and salt and pepper to taste.
- Drop by 1/2 teaspoon into a large pot of boiling water.
- Dumplings are done when they float.
- Remove from pot and drain well.
- Empty water from pot and return dumplings to it.
- Sprinkle dumplings with dill weed then combine with cottage cheese (I prefer small curd but either works).
- Re-warm dish to eating temperature (cottage cheese will reduce temperature) and serve.
- Alternatively combine with boiled cabbage instead of cottage cheese (also very tasty).
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5 stars