Czechoslovakian/Hungarian RAW POTATO Dumplings

Halušky

2 large Russet Potatoes
1 egg, beaten
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder (or 1/4 of a real onion processed with the potatoes)
1 c. flour (This is an approximation---you should start with 1 cup and add more until you get the right consistency). I cup is usually all I need.

Place a large pot of water with 1 Tablespoon of salt added, on the stove to boil. Meanwhile start the dumpling mixture. Wash and peel potatoes well. Cube potatoes and add to a food processor. Process for about 30 seconds until lumps are gone. Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer. Slowly and carefully pour off the drained liquid but keep the white starch that’s settled on the bottom. To the starch, add the drained potato, egg, flour, salt, pepper and onion powder.
I wet a flat plate with cold water and place dough on the plate. With a wet teaspoon, cut off kidney bean size pieces of dough and drop into the boiling salted water. Cook dumplings until  they float to top. (not too long). Immediately drain in colander, running cold water over to stop cooking process. Drain well and store in the refrigerator for at least 4 hours before using for Halushki  or Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese). I use cottage cheese to cover the potato spaetzle.

Halušky s Tvarohom

Enjoy! Élvez! Piacere! Gustirati! Radosť!