galushki

From Russian галу́шки (galúški), plural of галу́шка (galúška).

galushki pl (plural only)

1. Alternative form of haluski.
   • 1963, Beryl Gould-Marks, “Ukrainian Galushki (Fritters)”, in Eating the Russian Way, New York, N.Y.: Gramercy Publishing Company, →LCCN, →OCLC, “Sweets” section, page 102:

     Fry the galushki to a light brown. Shake the pan to prevent them sticking.

   • 1974, F. Siegel, transl., “Ukrainian Dumplings (Galushki)”, in Russian Cooking, Moscow: Mir Publishers, →OCLC, “Cereals and Puddings” section, page 140, column 2:

     Lay the galushki in boiling salt water and cook at boiling point for 10 minutes. When the galushki rise to the top they are done.

   • 1999, Ingo Schulze, translated by John E[dwin] Woods, chapter 17, in 33 Moments of Happiness: St. Petersburg Stories, London: Picador, →ISBN, page 140:

     Meanwhile vegetable and fish sakuski were created, one cold soup of kvass and another of cucumber, a milk soup, cheese omelets, Russian cheese dumplings, scrambled eggs and herring, a noodle casserole, galushki, pelmeni in cream, pumpkin-apple zapekanka, creamed cabbage and—for me, the pièce de résistance—a borscht the likes of which I shall probably never eat again.

   • 2015, Frank G Schafer, “The Garden of Eden”, in Sammy: Gaia Lives, →ISBN, page 221:

     Knowing what a foodie Mary was, I inquired about the Russian food. The waitress explained in detail about some of these items, like galushki, grenki, and something called kutia with rice and raisins.

   • 2016, Fiona Ross, “Butter Dumplings (Galushki)”, in Dining with Leaders, Rebels, Heroes, and Outlaws (Dining with Destiny), Lanham, Md.: Rowman & Littlefield, →ISBN, page 60:

     Pull off sections of the dough and shape these into small, walnut-size balls (dumplings or galushki). In a large, deep saucepan bring salted water to a boil. Pop the galushki into the boiling water and cook for 10 minutes.