Potato Halushky
Skip the plain dumplings and make potato ones instead—so good! Potato halushky come out tender and fluffy. They're perfect for a light breakfast or supper, and they don't take much time. If you have leftover mashed potatoes from yesterday, use those and the whole thing takes just 15–20 minutes.
inna
Recipe author
Potato Halushky
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 %
5 g
Fats 7 %
2 g
Carbohydrates 74 %
20 g
115 kcal
GI:
67
/
0
/
33
- Wash the potatoes and boil them in their skins until tender (about 25 minutes). 2. Cut the cooked potatoes into quarters and let them cool until just warm, then peel them and put them in a deep bowl. 3. Mash the potatoes. 4. Crack the eggs into the mash. 5. Sift the flour and add about two-thirds of it to the potatoes along with the salt, then knead into a dough (don't overwork it). 6. Dust the work surface with the remaining flour and roll the dough out to about 1/2 inch (1 cm) thick. 7. Cut the sheet into squares. 8. Bring a large pot of water to a boil and add salt. 9. Cook the halushky until done (6–8 minutes). 10. Serve with fresh parsley. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
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