277412 Tue Apr 05 14:26:51 -0700 2005 11 31 Home Cooking 0 1465684 My grandmother used to make a fantastic dish she called Hitchkushes (sp?). It was a potato cabbage dumpling. Has anyone heard of this or have a recipe? Tue Apr 05 14:26:51 -0700 2005 0 Michelle 1 1465691 is it on here? http://homepage.interaccess.com/~june4/recipes.html Tue Apr 05 15:19:16 -0700 2005 1465684 0 q 1 1465701 Try this site - there are tons of recipes, and easy to search. Link: http://www.jewish-food.org/ Tue Apr 05 16:43:50 -0700 2005 1465684 0 LBQT 1 1465707 In George Lang's The Cuisine of Hungary there is a recipe for potato dumplings with sheeps-milk cheese. He adds a variation using chopped cabbage or sauerkraut. E-mail me and I'll send it to you. Paraphrasing might get confusing. Tue Apr 05 17:36:54 -0700 2005 1465684 0 Candy 1 1465726 I apologise but I think the board ate my first reply. I believe what you are looking for is Kaposztas Gomboc. The recipe below is not Jewish and contains a wallop of lard, but should give you an idea if this is what you remember. "Hitchkushes" sounds a little like haluska (aka kaposztas teszta), but this is a dish with cabbage and noodles. Otherwise, colour me blank. Briefly on Hungarian and dumplings: very small potato dumplings are called galuska (gal-ush-ka) and larger ones are called (gom-bots). Good luck and please let us know if you find your recipe. Tue Apr 05 19:49:28 -0700 2005 1465684 0 plum 2 1465727 forgot link to Kaposztas Gomboc Link: http://www.geocities.com/hungarianrecipes/cabbage_dumplings_kaposztas_gomb.htm Tue Apr 05 19:56:14 -0700 2005 1465726 0 plum 2 1465768 Actually, my mother also makes various kinds of gomboc, (some sweet with plums, etc) but the dish discussed is different as I know it, in Hitchkosh (hicskos) the dumplings are more like spaeztle - or like gnocchi but the dough is made with raw potato rather than cooked. Wed Apr 06 02:35:05 -0700 2005 1465726 0 Jerome 1 1465758 Hicskos - from Northern Hungary/Slovakia - the dumplings are made with fine grated potato - peel a large potato or two and hand grate through the very finest holes in a Swedish grater. Take the paste and mix with flour until you get the consistency of a thick toothpaste. Season with salt and pepper - boil a large pot of water, run the potato flour mixture through a french food mill. The small dumplings will boil and come ot the surface. When cooked, drain into colander. Heat butter, or oil (depending on dairy or meat considerations), put dumplings inside. You can add bits of hoop cheese, or farmers cheese, or even cottage cheese, or for cabbage - sauerkraut. I like Kruegermann's brand available in Southern California. Good luck. Tue Apr 05 23:01:22 -0700 2005 1465684 0 Jerome 2 1465769 The most common way this was eaten, as according to my mother, was with either brindza cheese, a ewe's cheese or what the Slovaks call os^tepka, a smoked ewe's cheese. Brindza mostly came from Liptovsky (Sv.)Mikulas, Hung. Liptoi Szentmiklos (liptauer Sanktnikolaus) - and was called Liptoi tiro in Hung (sorry for lack of diacritical marks - it's late). Otto's Kuzlet in Burbank imports and sells this sheep cheese (yes eaten by the Jews as well in Northern Hungary, some would have been Halav Yisrael). If you're interested Otto's website is posted below. The Brindza isn't listed in his catalogue but if you email him, you can probably arrange a purchase and shipment. Link: http://members.aol.com/Hungimprts/OttosCat.htm Wed Apr 06 02:41:23 -0700 2005 1465758 0 Jerome 2 1465782 The dumplings with brindza are called sztrapacska, and in non-Jewish families are sometimes served with bits of crisped fatty bacon (szalonna) and thin sour cream in addition to brindza - very tasty when homemade. In Hungary, the implement used to make these small dumplings looks like a large-holed flat rectangular cheese grater with a half-inch lip around the sides and extended handles that allow it to be slung over a pot of boiling water (a la those colanders that hook over your sink). You ladle batter on top of the "cheese grater" and use a spatula to slowly push the batter through the holes into the water, forming small irregular dumplings. Nice to know about hicskos - I never saw these dumplings with sauerkraut, but it sounds delicious. Wed Apr 06 09:26:03 -0700 2005 1465758 0 plum 3 1465861 When the jews made it with the sauerkraut, they also put in teperto", gooseskin cracklings - kosher and similar in taste to Szalonna; IMPORTANT NOTE I forgot to mention adding an egg per potato grated in the original recipe. I have it on authority that strapacska is the name from around Pozsony/Bratislava. Hic'kos'e (hicksos) is the name from Saros/Zemplen region - present-day eastern slovakia. Wed Apr 06 16:17:00 -0700 2005 1465782 0 Jerome 1 4356160 my grandmother did as well. my mother just used noodles. there are several potato dumpling recipes and i intend to try both the raw grated and the cooked. i think the cooked might be better, but then using the raw would release a little liquid during the cooking and thus would make the dough lighter. my grandmother if i remember used to cook the potato dumplings and then saute them , probably in chicken fat, but i would use olive oil, along with sauerkraut, cooked cabbage and caroway seeds. and i think your spelling is right! glad i found this site. Sun Jan 25 11:45:29 -0800 2009 1465684 260373 suelyon