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Here’s A Delicious Galushki Recipe!
Searching for a homemade dish that is deliciously satisfying without a lot of work? Galushki are for you!
These Ukrainian dumplings – made from just a handful of common ingredients – are so easy to make and cook.
Plus, you get to enjoy them with fried mushrooms and onions – what could be better?!
Galushki are sometimes grouped in and/or confused with a number of different dishes from across Eastern Europe.
The dough in this recipe is similar to Hungarian Nokedli/galuska (aka German Spaetzle). Another common one is halušky which – when made as Bryndzové halušky – is a very popular dish in Slovakia.
One difference between some other regional Halušky recipes compared to this galushki recipe is that those other doughs sometimes call for potato… which is a little more like Italian Gnocchi or German Schupfnudeln!
Another difference is preparation: some doughs are pushed through holes in a form into boiling water whereas others (like in this recipe) are rolled and sliced with a knife before heading for the boiling pot.
It’s always fun to learn about similar European dishes, however, sometimes it’s also nice not to compare dishes and just enjoy the recipe in front of you!
Ingredients
To make these Ukrainian galushki, here are the ingredients that you will need:
- All-purpose flour – To make the dough for the dumplings.
- Salt – Regular table salt. To make the dough, to add flavor to the mushrooms and onions and to salt the boiling water.
- Egg – To make the dough.
- Milk – Also for making the dough.
- Mushrooms – Cremini mushrooms, but other mushrooms also work. Chop them into pieces of similar size.
- Onions – You’ll need two cups of chopped yellow onions.
- Olive oil – To fry the mushrooms and onions.
- Butter – To coat the galushki once they are cooked.
Recipe Tips and Substitutions
Before you make this recipe for Ukrainian galushki, read through these tips so that your dumplings turn out well!
- Do not add too much flour, even if the dough is a little sticky. If you do, these galushki may turn out to be too hard.
- You can use fresh or frozen mushrooms. Frozen mushrooms have more water, so you may have to drain it during frying.
- Galushki can also be cooked with just fried onions and/or fried meat instead of mushrooms, it also turns out very tasty.
- You can freeze these dumplings before cooking them but you can also freeze already boiled galushki (just the dumplings though, don’t mix them with fried mushrooms and onions).
How to Make Galushki – Step by Step Instructions
In this section, we’ll walk you through exactly how to make galushki step by step. You can follow the recipe process photos in case you are a visual learner and it helps you cook!
Otherwise, you can find the recipe card at the bottom of this post!
Start by adding the flour to a deep mixing bowl. Make a well in the center, add the salt and crack in the egg.
Next, add the milk. Mix first with a spoon and then with your hands until you have a soft dough.
If it’s still a bit sticky, that’s okay – don’t add too much flour, otherwise the Galushki might turn out too hard.
Cover the bowl with cling film and let it sit for 20 minutes.
In the meantime, heat the olive oil in a frying pan. Add the chopped mushrooms and onions as well as a pinch of salt.
Fry the mushrooms and onions on low heat for 15 minutes while stirring regularly. Then set the mixture aside.
Once the 20 minutes are up, sprinkle your work surface with a bit of flour so that the dough does not stick.
Place the dough onto the surface and cut it into quarters. Roll one quarter of dough into a thin strip (like a sausage), about half an inch in diameter.
Then cut the strip into thin slices about a third of an inch thick. Repeat with the other pieces of dough.
Next, add water to a large pot, bring it to a boil and salt it.
Then add the pieces of dough to the water. Once they float to the surface, cook them for 3 more minutes.
When they are done, remove the finished dumplings with a slotted spoon and transfer them to a bowl.
Add the butter and stir so that the galushki are evenly coated.
When the butter has melted, add the fried mushrooms and onions to the bowl with the dumplings as well. Stir again.
Now your Galushki are ready to be served. You can serve them with sour cream on the side. Enjoy!
Storage Tips
If you have leftovers, you can store them in the fridge for around 3 days. Galushki are easy to reheat – just fry them again in some butter in a pan on the stove.
You can also make them ahead of time and freeze them. Galushki can be frozen raw or already boiled.
Just make sure to freeze them individually (e.g. on a baking sheet with some space between them) and then transfer them to a freezer safe container once they are fully frozen. This way they won’t stick together.
They should last for 2-3 months and are ready to be boiled from frozen (if you froze them prior to boiling).
Related Recipes
If you loved these Galushki, these other Ukrainian recipes might interest you as well:
- Varenyky (Filled Dumplings)
- Lazy Varenyky (Easier-to-Make Dumplings)
- Deruny (Ukrainian Potato Pancakes)
- Eggplant Mezhivo
- Ukrainian Cabbage Rolls
- Banosh (Ukrainian Corn Porridge)
- Classic Borscht
Galushki (Ukrainian Dumplings)
Galushki – or Ukrainian Dumplings – are hearty and delicious. Easy to make and boiled to perfection, these dumplings are fried in mushrooms and butter for extra goodness.
5 from 3 votes
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Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 3 servings
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt, more for salting water
- 1 egg
- 6 tablespoons milk
- 2 cups mushrooms, chopped
- 1 cup yellow onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
Add the flour to a deep mixing bowl. Then make a well in the center, add the salt and beat in an egg.
2/3 cup all-purpose flour, 1/2 teaspoon salt, 1 egg
Now add milk. Mix first with a spoon and then with your hands until you have a soft dough. Cover the bowl with cling film and let it sit for 20 minutes.
6 tablespoons milk
Meanwhile, add the chopped mushrooms and onions to a frying pan with olive oil and a pinch of salt. Fry the mushrooms and onions on low heat for 15 minutes while stirring regularly. Set aside.
2 cups mushrooms, 1 cup yellow onion, 1 tablespoon olive oil
Sprinkle your work surface with a bit of flour so that the dough does not stick. Place the dough onto the surface and cut it into quarters. Roll one quarter of dough into a thin strip (like a sausage), about half an inch in diameter. Cut the strip into thin slices about a third of an inch thick. Repeat with the other pieces of dough.
Add water to a large pot, bring it to a boil and salt it. Then add the pieces of dough to the water. Once they float to the surface, cook them for 3 more minutes.
Remove the finished dumplings with a slotted spoon and transfer them to a bowl. Add the butter and stir.
1 tablespoon butter
When the butter has melted, add the fried mushrooms and onions to the bowl with the dumplings as well. Stir again. Now your Galushki are ready to be served. You can serve them with sour cream. Enjoy!
Notes
- Do not add too much flour, even if the dough is a little sticky. Otherwise the galushki may turn out to be too hard.
- You can use fresh or frozen mushrooms. Frozen mushrooms have more water, so you may have to drain it during frying.
- Galushki can also be cooked with fried onions and/or fried meat, it also turns out very tasty.
- You can use cremini mushrooms but other types of mushrooms also work.
- You can freeze these dumplings before cooking them but you can also freeze already boiled galushki (just the dumplings, don’t mix them with fried mushrooms and onions).
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 456mg | Potassium: 378mg | Fiber: 2g | Sugar: 5g | Vitamin A: 245IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Course Dinner
Cuisine Ukrainian
This recipe was contributed by
Yuliia Stsepeleva
Yuliia was born in Ukraine and lived in Eastern Ukraine, close to Russia, for many years. Her experience makes her very familiar with both Ukrainian and Russian cuisine. She now lives in England, but still enjoys cooking Ukrainian dishes for her family.
