Drain and mash until smooth — no lumps. Let cool slightly.
2. Make the Dough
Mix mashed potatoes with egg and salt.
Gradually add flour until a soft, slightly sticky dough forms.
Dust your hands and work surface with flour to prevent sticking.
3. Form the Dumplings
Divide dough into portions. Roll each into a log about 1 inch thick.
Cut into 1–1½ inch pieces.
Roll each piece into a smooth ball or slightly oval dumpling.
4. Cook the Dumplings
Bring a large pot of salted water to a gentle boil.
Drop dumplings carefully into boiling water.
When they float to the surface, cook 2–3 more minutes.
Remove with a slotted spoon and drain.
5. Add Toppings
Sweet version: Toss cooked dumplings in toasted breadcrumbs and sugar, drizzle with melted butter.
Savory version: Toss with melted butter, herbs, and seasonings.
💡 Tips
For extra tender dumplings, use starchy potatoes and don’t overwork the dough.
Shlishkes can be served as a side dish with meats, or as a sweet dessert with sugar and butter.
Make ahead: boil dumplings, then sauté lightly in butter before serving.
I can also give you a quick stovetop version of Shlishkes where the dough comes together in under 15 minutes and cooks super fast. Do you want me to share that?
