Halušky (IPA: [ɦaluʃkɪ], plural in Czech and Slovak; Hungarian: galuska, or nokedli; Romanian: gălușcă; Ukrainian: галушка; Lithuanian: virtinukai) are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines where they are known under different local names, particularly in Slovakia,[1][2][3] Czech Republic, Ukraine, Lithuania, Romania, Poland and Hungary. In Slovakia, Bryndzové halušky are considered a national dish. Halušky can refer to the dumplings themselves, or to the complete dish.

Bryndzové Halušky with bacon
TypeDumpling or noodle, gnocchi
Region or stateEastern Europe and Central Europe
Main ingredientsBatter (flour, potatoes, cottage cheese, bryndza cheese)
VariationsBryndzové halušky, Kapustové halušky, strapačky, noodles & cabbage
Haluškar strainer
Halušky monument in Poltava, Ukraine


Halušky dumplings are made from a batter consisting of flour and grated potatoes. The batter is spread on a wooden cutting board, from which small pieces of the batter are dropped into boiling water. They can also be made with a special perforated cooking strainer (haluškar) from which the batter is dropped directly into the boiling water through small holes in the haluškar.

Although recipes vary from region to region, in general flour is mixed with grated potatoes to form the batter. Salt and sometimes an egg are added, but bryndzové halušky, the national dish of Slovakia, usually does not include eggs. After cooking, the halušky are mixed with various ingredients, such as bryndza (a special cheese made mostly from sheep milk), bacon, and bacon fat. In some parts of Slovakia, caramelized butter and cabbage, onions, or combinations of these items are used instead of bryndza.

Albeit introduced to the Hungarians by the Slovaks, the Hungarian galuska (galushka) contains no potatoes. It is made of semolina flour, eggs and water, and contrary to the nokedli with Austrian origins, which is made of the same batter and pressed through a perforated metal strainer, galuska is cut from a wooden board with a knife or a spoon directly into the boiling saltwater.


Bryndzové halušky is a traditional Slovak dish also found in Moravia in the eastern part of the Czech Republic. Kapustové halušky is a similar dish made with fried cabbage or onions and caramelized butter instead of bryndza. Strapačky is another variation of halušky in which stewed sauerkraut is used instead of bryndza. In Hungary, galuska are often eaten with meat stews, such as goulash or pörkölt.

In the United States, most adapted halušky recipes call for egg noodles rather than potato dumplings. Some American cooks include loose, cut, and fried green cabbage (a convergence with strapačky, compelled by simplicity, difficulty in finding bryndza or acceptable substitutes, and access to affordable cabbage in areas with prominent existing Slavic and Germanic immigration).

In Turkey Antalya (Teke Peninsula) and İnebolu have the same dish, called halushka, haluşka or holuşka.

See also


  1. Salaman, Rachel (2003). "Halušky: Humble King of the Slovak Kitchen". Spectacular Slovakia. Retrieved 2008-09-11.
  2. Salaman, Rachel (2003-01-20). "Halušky: Like gnocchi only smaller and tastier". The Slovak Spectator. Retrieved 2008-09-11.
  3. Reynolds, Matt (1999-06-21). "Three liters of bryndzové halušky small work for hefty men in national eating competition". The Slovak Spectator. Retrieved 2008-09-11.
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