Poltava Halushky with Salo and Onion

Ingredients

• All-purpose flour 400 g (plus 20 g for dusting)
• Eggs 2 large (100 g)
• Water, cold 180 ml
• Salt 0.5 tsp for the dough, plus 1 tbsp for the boiling water
• Water, for boiling 3 l
• Salo (salted pork fatback), diced 100 g
• Onions, finely chopped 2 medium (250 g)
• Black pepper a pinch
• Sour cream, to serve 150 g
• Dill, chopped, to serve 10 g

Instructions

1. 1

   Beat the eggs with the water and 0.5 tsp salt, add the flour and knead a soft, smooth dough that does not stick to your hands. Cover and rest for 20 minutes.

2. 2

   Roll the dough on a floured surface into a sheet 1 cm thick and cut it into 2-3 cm squares, or roll it into ropes and pinch off pieces.

3. 3

   Bring 3 l of water with 1 tbsp salt to a boil and cook the halushky in two batches, stirring once, for 5-7 minutes after they float.

4. 4

   Meanwhile fry the salo in a dry pan over medium heat for 6-8 minutes until the cracklings are golden.

5. 5

   Add the onions to the cracklings and fry for 8-10 minutes until golden, then season with black pepper.

6. 6

   Lift the halushky out with a slotted spoon, toss them in the pan with the onions, cracklings and fat, and heat through for 2 minutes.

7. 7

   Serve hot with sour cream and dill.