Boil potatoes in salted water until tender. Peel and mash while still warm until smooth (no lumps).
Make the dough
Mix mashed potatoes with flour, egg, and salt.
Knead gently until a soft dough forms (don’t overwork or it will be heavy).
Shape dumplings
Roll dough into logs about 1/2 inch thick.
Cut into 1-inch pieces.
Cook dumplings
Drop into a large pot of boiling salted water.
Cook until they float to the surface (2–3 minutes). Remove with slotted spoon.
Prepare coating
In a skillet, melt butter (or heat oil). Add breadcrumbs and toast until golden brown.
Finish
Toss hot dumplings in breadcrumb mixture until coated.
For sweet version, sprinkle with sugar and a little cinnamon.
🍽 Serving Ideas:
Savory: Serve as a side with Hungarian stews like pörkölt or goulash.
Sweet: Enjoy sprinkled with cinnamon sugar or served with fruit preserves.
Would you like me to also include the Jewish dairy-style version of Shlishkas, where they’re served with sour cream and cottage cheese instead of breadcrumbs?
