Traditional Ukrainian soft homemade dumplings Halushky are very easy to cook and tasty. Actually that’s why they were popular as the everyday dish among our ancestors over centuries. As varenyky were made for holidays and days-off Halushky on the contrary were prepared for supper when there was not so much time after long working day.
There are a lot of different types of the traditional recipe of Halushky. The most widespread is the simplest variant when they are made of flour, water and salt, boiled and served with vegetable oil or other fat.
Very popular are Halushky made of cheese, vegetables, eggs with different types of flour.
- instead of flour can be taken semolina
- while stewing cabbage You can also add the smallest grated carrot 50 g
- stew cabbage in any pot You like, but the best thick-walled deep pan with a thick bottom. First you need to put a big fire to warm cabbage and milk, then mix the ingredients, reduce fire to a minimum, cover the pan
- if necessary during stewing can be added a little more milk
- cabbage - 500 g
- milk - 100 ml
- butter - 50 g
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
Nutritional value per 100 g (3.5 oz)
Energy 2,999 kJ (717 kcal)
Carbohydrates 0 g
Fat 81 g
– saturated 51 g
– monounsaturated 21 g
– polyunsaturated 3 g
Protein 1 g
Vitamin A equiv. 684 μg (86%)
Vitamin D 60 IU (10%)
Vitamin E 2.32 mg (15%)
Cholesterol 215 mg
- wheat flour - 150 g
Wheat flour is a powder that is obtained by grinding wheat..
Wheat varieties are called “clean”, “white”, “brown” or “hard” if they have high gluten content, and they are called “soft” or “weak” flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten
- egg - 2
- vegetable oil (sunflower oil) - 50 g
- onion - 50 g
- salt - to taste
Salt is a mineral substance composed primarily of sodium chloride (NaCl)
Salt is present in most foods, but in naturally occurring foodstuffs such as meats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods to make their flavour more appealing and is also present at higher levels in preserved foods.
In many East Asian cultures, salt is not traditionally used as a condiment.In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon) contains about 2,300 mg of sodium.
Sodium serves a useful purpose in the human body: it helps nerves and muscles to function correctly, and it is one of the factors involved in the autoregulation of water content (fluid balance). Most of the sodium in the Western diet comes from salt
Too much sodium is bad for health, and health organizations generally recommend that people reduce their dietary intake of salt. High salt intake is associated with a significantly greater risk of stroke and total cardiovascular disease in susceptible people. In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure and provides a health benefit, and a low salt diet results in an even greater improvement in blood pressure in those with hypertension than in those without. A reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is insufficient evidence to show that there is any additional benefit in lowering sodium intake to less than 2,300 mg per day.
- sugar - 4-5 g, to taste
Sugar is the generalized name for a class of chemically-related sweet-flavoured substances: carbohydrates, composed of carbon, hydrogen and oxygen.
- sour cream - to taste
Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria
- greenery - to taste
Put on the kitchen surface (desk or board) flour or breadcrumbs, forming elongated dough rollers ~ 2-3 cm in diameter, roll them dusted surface and cut with a sharp knife small dumplings ~ 1-1.5 cm wide.
Cook the dumplings by small portions in a lot of boiling water over low heat for ~ 5-10 minutes. Put Halushky in a deep bowl, pour the onions fried in butter, add sour cream, greenery and serve hot.