galushki

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.

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

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.

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

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.

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

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.

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