Wheat Flour Halushky

In a deep bowl, beat the egg with water (120 ml), salt (0.5 tsp of the total amount) and half of the melted butter (15 g) with a fork until smooth.

Sift the wheat flour and gradually add it to the egg mixture, stirring first with a spoon and then kneading with your hands — the dough should turn out soft and elastic, a bit firmer than dumpling dough, but not runny.

Shape the dough into a ball, cover with a towel and let it rest for 10 minutes at room temperature — this will relax the gluten so the halushky won't lose their shape while cooking.

While the dough is resting, bring water to a boil in a large pot and salt it with the remaining salt (0.5 tsp) — the water should be as salty as for boiling dumplings.

Dipping a teaspoon into the boiling water so the dough doesn't stick to it, pinch off small walnut-sized pieces of dough and drop them straight into the boiling water; cook in small batches so the halushky don't stick together.

Cook the halushky for 4-5 minutes after they float to the surface, stirring occasionally with a wooden spoon.

Remove the cooked halushky with a slotted spoon into a separate bowl and repeat until all the dough is used up.

Drizzle the hot halushky with the remaining melted butter (15 g) and gently toss so they don't stick together.

Serve hot with sour cream (100 g) and finely chopped dill (15 g), or transfer some of the halushky into hot broth (500 ml) and serve as a light halushky soup.