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Poltava halushky
Poltavski halushky (полтавські галушки): soft pinched dumplings with fried onion and sour cream
Poltava is so proud of its halushky that the city has a monument to them, a giant bowl and spoon in the park near the Ivan Kotliarevsky museum. These are the plainest of Ukrainian dumplings: a soft egg dough pinched or cut into small pieces, boiled until they float and swell, then tossed with onion fried golden in butter and sunflower oil and topped with a cold dollop of sour cream. Every Poltava household eats them on ordinary weekdays, often straight from the pot with a fork. They should be tender and slightly chewy, never gluey. The mistake people make most often is crowding the pot: drop them in two batches into a large pan of rapidly boiling water so they do not stick together. Chef's tip: dip your fingers or the knife in flour between pinches, and the dough comes away clean every time.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dough
- 14 oz plain flourplus extra for dusting
- 1 egg
- ¾ cup cold water
- 1 tsp salt
- 1 tbsp saltfor the cooking water
To serve
- 2 onionsfinely chopped
- 1 oz butter
- 2 tbsp sunflower oil
- 7 oz sour cream
- 2 tbsp dill (optional)chopped
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Method
0/6 doneStep 1: Mix 14 oz plain flour and 1 tsp salt in a bowl, make a well and add 1 egg and ¾ cup cold water. Stir, then knead for 4–5 minutes into a soft, smooth dough that no longer sticks to your hands. Cover and rest for 10 minutes.
15 minStep 2: Meanwhile, heat 1 oz butter and 2 tbsp sunflower oil in a frying pan over a medium-low heat and fry 2 onions for 10–12 minutes, stirring now and then, until deep golden and sweet.
12 minStep 3: Bring a large pan of water to a rolling boil with 1 tbsp salt.
8 minStep 4: Roll the dough into ropes about 2 cm thick on a floured board and pinch or cut off pieces the size of a walnut, flattening each slightly with your thumb.
6 minStep 5: Drop half the halushky into the boiling water, stirring gently once so they do not stick to the bottom. Boil for 5–6 minutes after they float, until puffed and cooked through when you cut one open. Lift out with a slotted spoon and cook the second batch.
12 minStep 6: Toss the hot halushky with the fried onion and its fat, then serve topped with 7 oz sour cream and 2 tbsp dill.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 16 g
- Carbs
- 82 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does poltava halushky take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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