Halušky — potato dumplings with quark and spring onion
~25 minon the hobSlovakia
823kcal
44 gprotein
96 gcarbs
25 gfat
16 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,197 | 60 g |
| Emmagetting lean | 27% | 660 | 38 g |
| Jackgrowing | 24% | 578 | 31 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Potatoes, waxy300 g
- Wholemeal flour65 g
- Quark, medium-fat140 g
- Spring onions, bunch1 bunch
- Pancetta or streaky bacon, sliced30 g
- Eggs1
- Potatoes, waxy600 g
- Wholemeal flour130 g
- Quark, medium-fat280 g
- Spring onions, bunch2 bunches
- Pancetta or streaky bacon, sliced60 g
- Eggs2
- Potatoes, waxy1.2 kg
- Wholemeal flour260 g
- Quark, medium-fat560 g
- Spring onions, bunch4 bunches
- Pancetta or streaky bacon, sliced120 g
- Eggs4
From your store cupboard
Black pepperSalt
Method
- Grate the potatoes on a fine grater into a bowl and pour off the water they give out — otherwise the batter is thin and you’ll keep adding flour until it turns to rubber.
- Add the flour, egg and salt and mix to a smooth, sticky batter. It should be the consistency of thick yoghurt.
- Bring salted water to the boil. Push the batter through a halušky press, or scrape it off in small pieces with a spoon dipped in the water.
- The halušky are done when they float to the surface — about 2 minutes. Lift them out with a slotted spoon into a bowl.
- Chop the pancetta and render it crisp in a pan, 4 minutes. Loosen the quark with a spoonful of water from the pan so it can be stirred through.
- Toss the halušky with the quark, season with pepper and scatter with the chopped spring onion and the crisp pancetta, fat and all.
- Grate the potatoes on a fine grater into a bowl and pour off the water they give out — otherwise the batter is thin and you’ll keep adding flour until it turns to rubber.
- Add the flour, egg and salt and mix to a smooth, sticky batter. It should be the consistency of thick yoghurt.
- Bring salted water to the boil. Push the batter through a halušky press, or scrape it off in small pieces with a spoon dipped in the water.
- The halušky are done when they float to the surface — about 2 minutes. Lift them out with a slotted spoon into a bowl.
- Chop the pancetta and render it crisp in a pan, 4 minutes. Loosen the quark with a spoonful of water from the pan so it can be stirred through.
- Toss the halušky with the quark, season with pepper and scatter with the chopped spring onion and the crisp pancetta, fat and all.
- Grate the potatoes on a fine grater into a bowl and pour off the water they give out — otherwise the batter is thin and you’ll keep adding flour until it turns to rubber.
- Add the flour, egg and salt and mix to a smooth, sticky batter. It should be the consistency of thick yoghurt.
- Bring salted water to the boil. Push the batter through a halušky press, or scrape it off in small pieces with a spoon dipped in the water.
- The halušky are done when they float to the surface — about 2 minutes. Lift them out with a slotted spoon into a bowl.
- Chop the pancetta and render it crisp in a pan, 4 minutes. Loosen the quark with a spoonful of water from the pan so it can be stirred through.
- Toss the halušky with the quark, season with pepper and scatter with the chopped spring onion and the crisp pancetta, fat and all.
Allergens: Lactose, Cereals containing gluten (1), Milk (7), Eggs (3)
