Halusky are tender Slovak potato dumplings made from grated raw potatoes and flour, boiled until fluffy, then tossed with crispy bacon and caramelized onions. They're a rustic Eastern European side dish that doubles as a satisfying main course.
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Gather the ingredients.
Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.
Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.
Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.
When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.
Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with bacon and onions over medium heat.
food processor · large pot · slotted spoon · large skillet · cutting board
Halusky use raw grated potatoes folded into a batter and are boiled in small scraped bits, while gnocchi are made from cooked mashed potatoes rolled into individual dumplings. Halusky are softer and more irregular.
The thick consistency ensures dumplings hold together in boiling water. A spoon standing upright in the batter is the correct test for doneness.
Cook the dumplings in advance and refrigerate; reheat by tossing in a hot skillet with the bacon mixture just before serving to restore tenderness.
They are done as soon as all the dumplings float to the top of the boiling water. Remove them immediately with a slotted spoon.
