Galuszka

Galuszka, in its singular form galuszka and more commonly referred to as galuszki in the plural, is a traditional Polish dumpling-like noodle. It belongs to the family of soft, irregular dumplings similar to spaetzle and kluski. The dough is typically made from flour, eggs, and water or milk, with salt added for seasoning. Some regional recipes include a small amount of oil or butter, and variations may use semolina or mashed potatoes to alter the texture.

Preparation involves forming the dough into small pieces and cooking them in boiling salted water. This can be done by pressing the dough through a colander or special dumpling press, or by scraping it from a board with a knife into the kettle. The pieces cook quickly and are ready when they rise to the surface.

Galuszka can be served in several ways. They are commonly added to soups to give body and absorb flavors, or tossed with sauces, melted butter, mushrooms, onions, or bacon. In some regions, they are prepared with richer doughs or served as a side dish alongside meat stews.

Regional variations exist within Polish cuisine, reflecting local preferences for texture and accompaniment. The dish is closely related to other Central European dumplings and shares similarities with spaetzle in method and appearance, though regional names and preparations may differ.

See also: Spaetzle, Kluski, Dumplings.