Instructions

Grate the zucchini finely (young ones do not peel, older ones with tough skin peel and hollow out), do not discard the liquid !!!, add eggs, salt, dried garlic, cornstarch, and flour and mix a thinner dough. Throw a test mini-dumpling into boiling salted water, if it falls apart, add more flour. Then scrape the dough into a halusky maker and press through a plastic scraper into boiling water. Lift from the bottom so the halusky do not stick to the bottom and cook until they all float. They are almost ready in an instant. Then remove with a strainer and immediately cool in cold water to prevent them from breaking completely.

Mix the cooked halusky with sautéed onions and diced sautéed smoked bacon (of course, everything with heated fat, it beautifully separates, flavors, and scents the halusky). Today, I also added diced smoked meat from pork tail.

For this amount, about 150g of smoked meat, English bacon or bacon, and 1 medium-sized onion is enough. Add 2 tablespoons of sour cream, season with salt and flavor with dried garlic according to taste, mix again and serve immediately.

I prepare a double batch because they evaporate quickly :D, but you will see for yourself if you decide to try this recipe. Sauté the onions and smoked meat twice as much, prepare and seal the halusky dough in batches to prevent it from thinning.