American immigrant haluski is made with ingredients that were easier to find in the US and often use noodles. This recipe is an easy version of Haluski that is made in the style of US immigrants. It’s not an authentic version of Haluski that you’d find in Eastern Europe as many of those ingredients just aren’t common in the United States. Slovak-style haluski uses cheese, while other Eastern European nations like Poland and Ukraine do not usually use cheese. We’ve included some information for making a more traditional Slovak Haluski if you are interested in giving it a go. However you decide to make it, haluski is an easy to make comfort food that only requires a handful of ingredients.
How do I make traditional Slovak potato dumplings for my haluski?
Haluski in the United States is often made with egg noodles or even gnocchi to make it an easy and quick meal. The traditional Slovak recipe is made with a potato dumpling, similar to German spaetzle. To make your own traditional Slovak potato dumplings you will need:
2 large potatoes, peeled3+ cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt2 large eggs1/3 cup milk
Make your dough by grating your potatoes on the smallest shredding option on your cheese grater. Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 sections. On a flour dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide “pillows” or dough ball sections. Set aside the cut dumplings until ready to cook. Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for 3 minutes each batch. Remove from the water with a slotted spoon.
Can I use bacon instead of pancetta?
Yes! Bacon is an acceptable substitution for pancetta in this recipe. It produces a lot more fat and grease so we recommend skipping the butter in this recipe (or reducing it significantly) and simply cooking up your diced bacon in the skillet and allowing the cabbage and onion to sauté in the grease.
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