Instructions
1. Make the Dough:
- Boil potatoes until tender, then mash until smooth (no lumps).
- Let potatoes cool slightly.
- Mix in egg and salt.
- Gradually add flour, kneading gently until a soft, non-sticky dough forms.
2. Shape the Dumplings:
- On a floured surface, roll dough into ropes about ½ inch thick.
- Cut into 1-inch pieces and shape into small oval dumplings.
3. Cook the Dumplings:
- Bring a large pot of salted water to a boil.
- Drop dumplings in batches.
- When they float to the surface, cook 2–3 minutes more, then remove with a slotted spoon.
4. Prepare Topping:
- In a skillet, melt butter and toast breadcrumbs until golden.
- Stir in sugar.
5. Combine:
- Toss cooked dumplings in the sweet breadcrumb mixture.
- Serve warm. Optionally, sprinkle with powdered sugar or cinnamon.
Tips & Variations
- Savory version: Skip the sugar and toss dumplings with sautéed onions and paprika.
- Cheesy version: Add a bit of ricotta or cottage cheese to the dough for extra richness.
- Freezing: You can freeze uncooked dumplings on a baking sheet, then cook directly from frozen.
Shlishkes are comfort food at its finest — soft, tender dumplings with a lightly sweet, buttery topping that melts in your mouth.
Do you want me to also share a Hungarian savory version with mushrooms and onions? It’s a classic way to enjoy shlishkes for lunch or dinner.
Related Posts:
Pages: 1 2