👨‍🍳 Instructions

1. 1

   In a large bowl, sift together the flour and salt. Make a well in the center.

   💡 Tip: Sifting the flour ensures a lighter dough.
2. 2

   Add the melted butter, eggs, and about half of the warm water to the well. Gradually mix the ingredients together with a fork, incorporating the flour mixture until a shaggy dough forms.

   💡 Tip: Start with less water and add more as needed to achieve the right consistency.
3. 3

   Add the cottage cheese, chopped dill, and chopped parsley to the dough. Knead on a lightly floured surface for about 5-7 minutes, or until the dough is smooth and elastic. Add more warm water if the dough is too stiff, or a little more flour if it's too sticky.

   💡 Tip: Kneading develops the gluten, which gives the halushky their chewy texture.
4. 4

   Divide the dough into 6-8 portions. Roll each portion into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces.

   💡 Tip: You can also roll the dough out to about 1/2 inch thickness and cut into small squares or diamonds.
5. 5

   Bring a large pot of salted water to a rolling boil. Carefully drop the halushky into the boiling water, stirring gently to prevent sticking.

   💡 Tip: Don't overcrowd the pot; cook in batches if necessary.
6. 6

   Cook the halushky for about 8-10 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and drain well.

   💡 Tip: They will puff up as they cook.
7. 7

   In a separate pan, melt the butter over medium heat. Add the drained halushky and toss gently to coat. Serve hot, topped with a dollop of sour cream.

   💡 Tip: Optional: You can also sauté some onions in the butter before adding the halushky for extra flavor.