I don't dare make the recipe. Something is very wrong with 34 teaspoons of baking soda. This needs to be corrected. If anyone attempts it as it is, they'll have an inedible product that tastes only of baking soda.
Halušky (Boiled Potato Dumplings)
These earthy potato dumplings, a staple of families of Eastern European descent in Pennsylvania's Pocono Mountains, are delicious tossed with sweet caramelized onions and bacon and topped with sour cream. This recipe first appeared in our December 2011 issue along with Betsy Andrews's story A Taste of the Past
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Credit: Todd Coleman
INGREDIENTS
1 tbsp. unsalted butter3 slices bacon, cut into ½″ pieces
2 small yellow onion, 1 thinly sliced, 1 finely grated
Kosher salt, to taste
1 ¾ lb. russet potatoes (about 2 large), peeled, finely grated (soak in water until needed, then drain)
2 cups flour
¾ tsp. baking soda
2 eggs, lightly beaten
Freshly ground black pepper, to taste
Sour cream, for serving
INSTRUCTIONS
1. Heat butter and bacon in a 10″ skillet over medium-high heat, and cook, stirring occasionally, until bacon is crisp and its fat has rendered, about 6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain and set aside. Add sliced onion to skillet; cook, stirring occasionally, until soft and lightly caramelized, about 6 minutes. Transfer to a small bowl and set aside.2. Bring a 6-qt. saucepan of salted water to a boil over high heat. Meanwhile, stir together grated onion, potatoes, flour, baking soda, eggs, and salt and pepper in a bowl with a fork until a thick dough forms. Working in batches, drop teaspoon-size balls of dough into the water, and cook until the dumplings float to the surface and are cooked through, about 3 minutes. Drain dumplings, and then divide between serving plates. Top each portion with bacon, caramelized onions, and sour cream before serving.
 Recipe - Saveur.com){kind=link}