Halushki with Pap’s Dumplings

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 This is a take off on Chef Symone’s dish. Halushki are a traditional variety of thick soft noodles or dumplings cooked in the Central and Eastern European cuisines. They are the national food of Slovakia.

Serves: 8


  • 12 ounces smoked ham, cut into strips or diced
  • (or you can use bacon, smoked turkey, anything you have on hand)
  • 1 large yellow onion, cut into medium size dice
  • 2 tablespoons smoked paprika
  • 1 head of cabbage, sliced into strips (I used purple cabbage)
  • 8 ounces (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 3 eggs
  • 3 ounces of milk
  • Salt and pepper


Add the cut ham to a heated pan and crisp it. Add the butter. Mix the butter and ham to incorporate. Add the onions and sauté to soften. Add the smoked paprika. Mix. Then add the cabbage. Mix thoroughly and cover.

To start the dumplings, combine the eggs, flour, milk and a little salt and pepper in a medium bowl. Mix by hand until incorporated. Place in the refrigerator covered, and let rest an hour.

Bring a pot of salted water to a boil. Cut penny size dumplings into the water by hand and boil 5 minutes. When they pop up, wait another 3-5 minutes.

Ladle some of the starchy water (3-4 ladles) to the cabbage mixture. Use a strainer and remove the dumplings and add it to the cabbage mixture. Remove from heat. Plate and enjoy!

 By Sharon Feldman

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