The dumplings can be made from dough spread in a thin layer on a wooden cutting board, then cut and scraped off in small pieces which are dropped into boiling water. They can also be made with a special perforated halušky strainer forming small (1/2 X 2–3 cm) irregularly-shaped lumps which drop directly into boiling water as a thinner batter-like dough is pressed through the openings of the strainer.
Although recipes vary from region to region, in general flour is mixed with water to form a batter. Finely grated potatoes can be added to the batter. Eggs may be added but in Slovak Bryndzové halušky, egg is not used at all. Flour and mashed potatoes are enough to form a batter. After cooking, they are mixed with various ingredients such as cheese, meat, butter, cabbage, onions, or combinations of these.
Bryndzové halušky is a typical Slovak traditional dish also found in Moravia in the eastern part of the Czech Republic. In Hungary, galuska are often eaten with meat stews like Goulash or Pörkölt. In the US, most halusky recipes call for an egg noodle, rather than a potato dumpling.