Drain, peel, and mash until smooth. Let them cool slightly.
Make the dough
Mix mashed potatoes with the egg and salt.
Gradually add flour until you get a soft, non-sticky dough.
Shape dumplings
Roll the dough into logs about finger-thick.
Cut into 2–3 cm (1 inch) pieces.
Optionally, roll lightly with your hands to round edges.
Cook dumplings
Bring a pot of salted water to boil.
Drop dumplings in, a few at a time.
When they float to the top, cook 1–2 minutes more, then remove with a slotted spoon.
Prepare coating
In a pan, melt butter and add breadcrumbs.
Toast until golden brown and fragrant.
Finish
Roll hot dumplings in the buttery breadcrumbs until well coated.
🍴 Serving Ideas:
Savory: Serve as a side dish with Hungarian goulash, paprikash, or roasted meats.
Sweet: Sprinkle dumplings with powdered sugar or cinnamon sugar for a dessert version.
👉 Would you like me to also show you the sweet cottage cheese and sugar-coated version of shlishkes (a Hungarian favorite), or just stick to the savory style?
