👨‍🍳 Instructions

1. 1

   In a bowl, whisk together flour, salt, and egg. Gradually add warm water, mixing until a smooth, thick dough forms. It should be slightly sticky but manageable.

   💡 Tip: The consistency should be similar to a thick pancake batter.
2. 2

   In a separate skillet, cook the diced pork belly over medium heat until crispy and golden brown. Remove the crispy pork fat (shkvarky) with a slotted spoon and set aside, leaving the rendered fat in the skillet.

   ⏱️ 10-12 minutes
3. 3

   Add the sliced onions to the rendered pork fat in the skillet. Sauté over medium-low heat until deeply caramelized and tender.

   ⏱️ 15-20 minutes

   💡 Tip: Cook the onions slowly to bring out their sweetness.
4. 4

   While the onions are cooking, bring a large pot of salted water to a rolling boil.

   💡 Tip: Ensure the water is well-salted.
5. 5

   Using two spoons, shape small portions of the dough into oval or round dumplings and drop them into the boiling water.

   💡 Tip: Dip the spoons in water to prevent dough from sticking.
6. 6

   Cook the galushky until they float to the surface and are cooked through, about 5-7 minutes. Remove with a slotted spoon.

   ⏱️ 5-7 minutes
7. 7

   In a serving bowl, combine the cooked galushky with the caramelized onions and crispy pork fat. Season with black pepper and toss gently.

   💡 Tip: You can add a tablespoon of the rendered fat back to the galushky for extra flavor.