Paluski Recipes

SLOVAK HALUSKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

PALUSKI

Steps:

• Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool.
• Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.
• Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.
• Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.
• Cut logs into 3/4-inch pieces, rolling slightly to even out.
• Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.
• Have some melted butter ready to drizzle over the paluski to coat them.
• You can sauté some onions in butter and toss in with them.

PALUSZKI (POLISH LITTLE FINGERS)

Steps:

• Preheat oven to 475°F.
• Combine butter, potato and flour to form dough, and knead on a well-floured surface.
• Refrigerate for 15 minutes, then roll out very thinly.
• Cut into narrow strips.
• Place on a well greased baking tray and brush with beaten egg.
• Sprinkle with salt and caraway seeds.
• Bake until golden (about 10 minutes).

HOLY HALUSKI

Steps:

• Bring a large pot of salted water to a boil for the noodles.
• In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
• Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.
• Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.
• While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
• Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.
• Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately.

PULASKI'S FAVORITE PONTSHKI ( POLISH DOUGHNUTS)

Steps:

• Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
• Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
• Add the warm flour & egg yolks.
• Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
• Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
• Cover& allow to rise about 20 minutes, then mix it lightly again.
• Flour a board & take out small portions at a time.
• Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
• For filling, use prune jam, marmalade or jelly.
• Place filling in center of each dough round, leaving enough space around filling to press down & top round.
• Wet edges before doing this.
• Close edges tightly but do not spread dough out too large, trim edges again with cutter.
• Lay on floured board to rise for about 1 hour or more.
• They must be about twice their thickness.
• Cover with warm cloth.
• FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.

FIREHOUSE HALUSKI

Steps:

• Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
• Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
• Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.

EASY AND QUICK HALUSHKI

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.