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Updated June 14, 2018


  • 2 pounds sauerkraut, preferably the kind that is refrigerated, not canned
  • 3 large potatoes, plus 3 more potatoes
  • 1 pound bacon
  • 2 eggs
  • flour as needed
  • salt and pepper


Brown sauerkraut in butter, slowly. (you may optionally add sliced onion to this.) Set aside. Boil 3 potatoes, cool, peel and cube. Set aside. Grate 3 uncooked potatoes. Add 2 eggs, salt and pepper. Add enough flour to make mixture very thick. Bring large pot water to boil. Put potato/flour mixture on large dinner plate. With a small teaspoon, dip in boiling water and section small pieces of from plate and drop into water, stirring occasionally. Dip spoon in water frequently to keep from sticking. Boil until dumplings rise to top. (This only takes a few minutes.) Drain. Fry bacon and crumble. Reserve drippings. Mix in large bowl: cubed potatoes; sauerkraut; dumplings; bacon and drippings. I add lots of freshly ground pepper to the final product. Note: amounts of sauerkraut, bacon, drippings can be adjusted to personal taste.

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Both of my parents were Czech and I eat it as a child and I still make it for my grandchildrens and everyone loves it. Every time I need to make something for a church function, someone always requests "Haluski" Great dish


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