Best 5 Paluski Recipes

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Paluski is a unique and delectable dish with roots in Polish and Eastern European cuisine. Made from mashed potatoes, flour, and flavorful seasonings, paluski is typically filled with a savory filling such as sauerkraut, mushrooms, or meat. This labor of love requires careful preparation and layering of the ingredients to create a hearty and satisfying meal. Whether you are a seasoned cook or a novice in the kitchen, this guide will provide you with step-by-step instructions and expert tips to master the art of making paluski. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the perfect paluski that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

PALUSZKI (POLISH LITTLE FINGERS)



Paluszki (Polish Little Fingers) image

Usually a Polish hors d'ouerve made from mashed potatoes, but I've also seen a breakfast version made from cottage cheese. Best served straight from the oven.

Provided by littleturtle

Categories     Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

125 g butter
125 g potatoes, cooked & mashed
125 g flour
1 egg, beaten
1 tablespoon caraway seed
salt

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).

PALUSKI



Paluski image

Make and share this Paluski recipe from Food.com.

Provided by Sageca

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 4

4 cups flour
4 cups mashed potatoes, cold
1 tablespoon salt
4 eggs

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.

Nutrition Facts : Calories 468.5, Fat 4.9, SaturatedFat 1.5, Cholesterol 143.8, Sodium 1633.9, Carbohydrate 88.4, Fiber 4.3, Sugar 2.6, Protein 15.5

SLOVAK HALUSKI



Slovak Haluski image

Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!

Provided by LilBunny

Categories     Main Dish Recipes     Dumpling Recipes

Time 55m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package egg noodles
½ cup salted butter
1 yellow onion, chopped
1 large head cabbage, shredded
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 50.3 g, Cholesterol 77.5 mg, Fat 14.2 g, Fiber 6 g, Protein 10.2 g, SaturatedFat 8 g, Sodium 122.1 mg, Sugar 6.6 g

PULASKI'S FAVORITE PONTSHKI ( POLISH DOUGHNUTS)



Pulaski's Favorite Pontshki ( Polish Doughnuts) image

Way back on Shrove Tuesday, the day preceding Ash Wednesday, the Poles celebrate the last day of parties & festivals by baking & serving "pontshki". This was My Polish Grandmothers recipe. Never Made it--it is very time consuming ! I like this recipe because the doughnuts you get now are nothing like these! The old way is the best way & Taste a whole lot better! Never made these so have no Idea on cooking time or Prep time may be around 60 to 65 because of the yeast & dough rising time?

Provided by Poker

Categories     Yeast Breads

Time 2h20m

Yield 24 serving(s)

Number Of Ingredients 12

1 (1 ounce) compressed yeast cake
2/3 cup warm milk
1 1/3 cups flour
2 teaspoons butter, softened
3/4 cup powdered sugar
1 teaspoon grated fresh lemon rind (optional)
1/4 teaspoon mace or 1/2 teaspoon nutmeg
1/4 teaspoon salt
2 2/3 cups warmed flour
4 -5 egg yolks, well beaten
6 -8 tablespoons lukewarm milk
1/2 cup butter, melted

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.

HALUSKI - CABBAGE AND NOODLES



Haluski - Cabbage and Noodles image

Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!

Provided by PAgirlgoneSouth

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the final flavor of your paluskis.
  • Don't overmix the dough: Overmixing will make the dough tough. Mix just until the ingredients are combined.
  • Let the dough rest: This will allow the gluten to relax and make the dough easier to work with.
  • Boil the paluskis in salted water: This will help to keep them from sticking together.
  • Cook the paluskis until they float to the top of the water: This is a good indication that they are done.
  • Serve the paluskis immediately: They are best when they are fresh and hot.

Conclusion:

Paluskis are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With so many different ways to prepare them, you're sure to find a paluski recipe that you'll love.

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