Halushky

Method

Mix flour, eggs, salt and water to form a thick batter similar to porridge consistency. Bring a large pot of salted water to a rolling boil. Using a halushky maker or wooden spoon, press the batter through holes directly into the boiling water in small pieces, working in batches. The dumplings will float to the surface when cooked; remove with a slotted spoon and transfer to a warm bowl. Meanwhile, slice onions thinly and fry in hot lard until golden and crispy. Toss the cooked halushky with the fried onions, lard, salt and black pepper, mixing gently to coat evenly. Serve hot as an accompaniment to meat dishes or rich stews.