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. [See the recipe »](http://www.saveur.com/article/Recipes/Halusky-Boiled-Potato-Dumplings)
Yield: serves 8-10
- 1 tbsp. unsalted butter
- 3 slices bacon, cut into ½″ pieces
- 2 small yellow onion, 1 thinly sliced, 1 finely grated
- Kosher salt, to taste
- 1¾ 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
- 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.
- 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.