PALUSKI
Make and share this Paluski recipe from Food.com.
Provided by Sageca
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 4
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
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Umer Imran
[email protected]Paluski is a unique and delicious dish that I would highly recommend trying.
Nepali Reactions
[email protected]This recipe is a keeper! I'll definitely be making paluski again.
Shernell Williams
[email protected]I've never had paluski before, but I'm definitely a fan now. The dumplings were so soft and flavorful, and the sauerkraut filling was the perfect complement.
Amna Gul
[email protected]This dish was a little too time-consuming for me, but it was worth the effort. The dumplings were amazing!
Muhammad Manzoor
[email protected]I'm not a big fan of sauerkraut, but I really enjoyed the dumplings in this recipe. They were so light and fluffy.
Jake Carter
[email protected]Paluski is a delicious and hearty dish that's perfect for a cold winter day.
Sajim Ahmed
[email protected]This recipe is a great starting point, but I would recommend making a few adjustments to suit your own taste. For example, I added some garlic and onion to the sauerkraut filling.
Muhammad Shoaib
[email protected]I followed the recipe exactly and the dumplings turned out hard and dense. I'm not sure what went wrong.
W6
[email protected]These dumplings were a little bland for my taste, but the sauerkraut filling was very good.
Sibusiso Zwane
[email protected]Paluski is a delicious and unique dish that's perfect for a special occasion. I highly recommend trying this recipe.
Jose Sly
[email protected]I've been making paluski for years, and this recipe is the best one I've found. The dumplings are always perfect and the sauerkraut filling is always delicious.
Amin Abdelhamid
[email protected]This dish is a little time-consuming to make, but it's definitely worth the effort. The dumplings are so light and fluffy, and the sauerkraut filling is so flavorful.
Abdurrehman khan
[email protected]The recipe was easy to follow and the ingredients were easy to find. I made a few substitutions (used ground beef instead of pork and added some caraway seeds to the sauerkraut) and it turned out great!
Steve Haynes
[email protected]Paluski was a hit at our last potluck! Everyone loved how soft and fluffy the dumplings were, and the sauerkraut filling was the perfect balance of tangy and savory.