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1
Grate enough raw potatoes on a fine grater to make 2 cups of well-drained pulp.
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2
The pulp must be as dry as possible.
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3
This is best done by pouring the grated potatoes into a sieve with 2 thicknesses of cheesecloth.
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4
Gather the ends of the cheesecloth together and squeeze the pulp dry.
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5
Press the mashed potatoes through a sieve to assure smoothness.
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6
Combine them with the grated potatoes along with the egg and the onion.
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7
Season to taste with salt and pepper.
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8
Sift the flour with the baking powder and stir into the mixture.
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9
The mixture should be thick enough to shape.
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10
Form small balls.
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11
Flatten each, place a teaspoon of the cottage cheese filling on it, and shape it into an oval.
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12
Drop the halushky into rapidly boiling salted water, stir gently once, and cook from 5 to 8 minutes by rapid boiling.
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13
Remove them to a colander and drain.
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14
Place in a serving dish, sprinkle generously with browned butter, and toss lightly.
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15
Serve with sour cream.
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16
Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with salt.
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17
An additional egg or egg yolk or some thick sour cream may be used, if the cheese is very dry.
