This traditional Ukrainian halushki recipe consists of tender dumplings tossed with crispy bacon, sautéed mushrooms, & crispy onions. Eastern European comfort food!
These halushki come straight from my grandmother’s recipe collection. A traditional Ukrainian dumpling dish, halushki consist of melt-in-your-mouth dumplings tossed with crunchy bacon and sautéed veggies. Get ready to fall hard and fast for these morsels!
In Ukraine, these dumplings are treated much like Italian gnocchi. They can be tossed with a variety of different sauces and toppings and represent the best characteristics of Ukrainian home cooking – simple, affordable, and heart-warming.
Confusion Alert: There is also a Polish dish called “halushki” that consists of noodles, onions, and cabbage. Additionally, a similar Russian dumpling dish is called “galushki”.
What is Halushki?
Halushki, a popular dish of traditional Ukrainian dumplings, consists of plump flour-based dumplings tossed with pan-fried bacon and veggies. Typically, it’s served in Ukrainian cafes at lunch or dinner time alongside a light salad. Below, find a high-level overview of the flavor, texture, and cooking time.
- Flavor: Halushki are buttery, salty, and rich.
- Texture: The tender dumplings are contrasted with crunchy bacon and bits of sautéed mushroom and onions.
- Time: From prep to table, halushki take just under an hour to make.
How to Make Halushki
Making halushki only requires a handful of wholesome ingredients and simple steps. Find an overview of the recipe below.
- Make the dumpling dough. In a large bowl, add the flour, salt and create a small well in the center of it. Add eggs, water, and melted butter into the well. Use a fork to incorporate the wet ingredients into the flour to create the dough until you get a smooth texture.
- Shape & Boil the Dumplings: On a floured surface, separate the dough into eight pieces. Roll each piece into a long string and dice it into small pieces. Bring a large pot of water to a boil. Add the raw dumplings into the water, cooking until they float to the top.
- Sauté the Veggies & Bacon: In a large skillet preheated with butter, sauté the mushrooms until lightly browned. Add the onions into the skillet and cook until translucent. Season the veggies with salt and pepper to taste. Stir in bacon pieces and cook for 5 more minutes.
- Pan-Fry the Dumplings: In a non-stick skillet, add the boiled dumplings, veggies, and bacon. Pan-fry the dumplings until they turn golden brown. Serve immediately and enjoy every bite!
Tips for Making the Best Halushki
Below, find a collection of tips to help you make the best traditional Ukrainian dumplings. When halushki hit the table, your guests are seriously going to think you have a Ukrainian grandmother hiding in your kitchen!
- Use high-quality all-purpose flour. Bob’s Red Mill All-Purpose Flour is a Momsdish favorite. It has a high-protein content yielding dumplings with a denser texture and satisfying bite.
- Use European-style butter. European butter is churned longer, resulting in a higher butterfat content and a golden yellow hue. Overall, it has more flavor and texture. It will add an unparalleled richness to your halushki! A couple of great brands are Kerrygold and Plugra.
- Allow the dumplings to float before removing them. Once the dumplings float to the top of the boiling water, they are fully cooked. If you remove them before they rise to the top, they will be gummy and undercooked.
Serve halushki alongside a light side salad or veggie dish for lunch or dinner. Just like pasta or gnocchi, these dumplings are carb-heavy and filling all on their own. Pairing the dumplings with a classic garden salad, marinated tomatoes, or homemade caesar will make for a nice, well-rounded meal.
Hot Tip: Add a dollop of sour cream on top of the halushki right before serving for a tangy pop of flavor. If you didn’t know, Ukrainians LOVE using sour cream as a garnish!
- Refrigerator: Store leftover halushki in an airtight container in the refrigerator. They should keep for up to 3 days. Reheat them in a skillet with a little butter or in the microwave.
- Freezer: You can freeze halushki by placing the raw dumplings on a baking sheet lined with parchment paper. Pop the entire baking sheet in the freezer. Once completely frozen, transfer the dumplings to a freezer-safe plastic bag. Frozen halushki should keep for up to 3 months.
What is the origin of halushki?
Halushki originate from Ukraine. However, there is a very similar dish in Russia called “galushki”.
What is halushki made of?
Ukrainian halushki are made with a similar dough as Italian pasta. The dumplings are then boiled and pan-fried alongside veggies and bacon bits.
Can you freeze halushki?
You can freeze halushki by placing the raw dumplings on a baking sheet lined with parchment paper. Place the entire baking sheet in the freezer uncovered. Once frozen, transfer the dumplings to a freezer-safe plastic bag. Frozen halushki should keep for up to 3 months.
What should I serve halushki with?
Halushki is best served alongside a fresh side salad or some grilled veggies. Much like pasta, it’s carb-heavy and filling so light sides pair best with it.
Can I use a different type of flour than all-purpose for halushki?
All-purpose flour works best for halushki. You could probably use a gluten-free variety, but we’ve only used all-purpose and can’t guarantee how it will turn out.
Other Ukrainian/Russian Classics
- Vareniki Recipe – Sweet farmer’s cheese dumplings
- Kiev Cake – Hazelnut and buttercream cake
- Olivier Potato Salad (Салат Оливье) – Russian-style potato salad
- The Classic Pierogi (Potatoes & Cheese) – Fried dumplings stuffed with cheesy potatoes
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- Prepare ingredients for the recipe.
- Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
- Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
- At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
- Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
- Gather the topping ingredients.
- Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
- Stir in bacon pieces, sauté for 5 minutes.
- Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
- Serve immediately and enjoy!