Hungarian-Jewish Shlishkas Recipe - Potato Dumplings
Hungarian-Jewish shlishkas are potato dumplings, similar to gnocchi, that are served toasted in buttered bread crumbs.
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Instructions
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Start boiling salted water in a large saucepan for cooking the dumplings.
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Boil potatoes in salted water until tender; drain, cool slightly, then rice or grate into a large bowl.
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Mix in beaten egg, salt, and flour until incorporated; cover loosely and let stand for 15 minutes.
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On a floured surface, roll dough into 3/4-inch thick pencil shapes, then cut into 3/4-inch slices.
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Drop slices into the boiling water; cook until they rise to the surface, or 2 minutes longer for chewier dumplings.
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Remove cooked dumplings with a slotted spoon to a buttered bowl, repeating for remaining dough.
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Melt butter in a large skillet, toast bread crumbs, then add cooked dumplings and toss to coat well; serve immediately.