Haluski
Ingredients
Directions
Make the dough
Mix all together in a bowl with handle to form a thick paste.
Boil pot of water.
Drop 1/2 tsp of dough into boiling water. If it stays together, puffs and comes to the top, the dough is fine.
If it falls apart, add a little more flour to dough, test again.
Cook the noodles
Drop by tiny spoons full into water. Dip spoon into water makes dough slide off easier.
Cook till all come to the top & are tender.
For Potato Drop Noodles add 2 pureed raw potatoes to same recipe it makes more noodles.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the thick paste that holds together as noodles.
- Baking powder
- Releases gas during cooking so the noodles puff and turn fluffy.
- Potatoes (in the method)
- Adds moisture and starch to the potato drop noodle version, making more noodles.
The step that matters
Testing the dough in boiling water. A test drop shows whether the dough has the right consistency. If it falls apart, the noodles will dissolve, so more flour is needed before dropping the rest in.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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