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Traditional Slovak Haluski

Rated as 4.78 out of 5 Stars
109

"This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread."
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Ingredients

1 h servings 346
Original recipe yields 8 servings

Directions

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  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
  2. Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
  3. Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
  4. Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Footnotes

  • Cook's Note:
  • Dough will be very pasty and sticky but not thin. You can fry up dumplings in bacon fat after boiling, caramelize one large sweet onion (chopped) in bacon fat, replace cheese with provolone (six slices), garnish with freshly chopped chives, and add a dollop of sour cream to each serving!

Nutrition Facts


Per Serving: 346 calories; 17.6 28 18.4 94 661 Full nutrition

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Reviews

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  1. 9 Ratings

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Most helpful positive review

Easy to make and wonderful as a side with Jaeger Schnitzel.

Most helpful critical review

Thank you for sharing your recipe. It is wonderful getting people enjoying Slovak food. However, as a Slovak who has grown up with this dish, I am quite surprised by your addition of baking po...

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Thank you for sharing your recipe. It is wonderful getting people enjoying Slovak food. However, as a Slovak who has grown up with this dish, I am quite surprised by your addition of baking po...

Easy to make and wonderful as a side with Jaeger Schnitzel.

Our family made Haluski at least once a month for 5 decades and we would have it with a cold sweet/sour lettuce and bacon pieces salad. Just add a few tablespoons of regular vinegar with a heapi...

I used the fine grater in my food processor for the potatoes. In Slovakia, my cousin uses Yukon Gold type potatoes and those seem to work well. I did need a bit more flour than the recipe call...

My grandmother had a hand machine for the potatoe mix, I have it, just haven't use in awhile.

My Slovak grandmother would make this for us frequently. It was most often served as the 'noodles' for beef - tomato soup. My favorite though was when she had some left over and she would fry th...

Wow so cool that this dish is on line, I grew up eating and making this with my mom and grandma. We did not add the potato to the dough though. And we simplified the cheese and started using cot...

Just how I remembered it tasting when my Mom made it years ago. I like to top with green onions too. This recipe was really special to me. I made it for my father's memorial ceremony since it w...