Hungarian-Jewish Shlishkas (Potato Dumplings)
Recipe GLPR1d1a0a6c07ed89
Tender, fluffy potato dumplings from Hungarian-Jewish cuisine, boiled until light and pillowy, then tossed in buttery toasted breadcrumbs. These comforting shlishkas are traditionally served as a main dish or alongside hearty stews. The dough comes together quickly with mashed potatoes, egg, and flour, creating dumplings with a delicate texture that absorb the golden butter and breadcrumb coating beautifully.
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Ingredients
2 pounds russet potatoes, peeled and cut into large chunks
1 large egg, beaten
1 teaspoon salt
1 1/2 cups all-purpose flour
6 tablespoons butter
1 cup plain bread crumbs
Directions
Bring a large pot of salted water to a boil. Add the potato chunks and cook for 15–18 minutes until they are very tender and a fork pierces them easily. Drain well and return to the pot.
Mash the hot potatoes thoroughly until smooth and lump-free. Let cool slightly, about 3–5 minutes.
Add the beaten egg and salt to the mashed potatoes and mix well to combine.
Gradually stir in the flour, mixing gently until a soft dough forms. Be careful not to overwork the dough, as this can make the dumplings tough.
Bring a large pot of salted water to a boil. Using two damp spoons or a small ice cream scoop, gently shape the potato dough into walnut-sized dumplings and drop them carefully into the boiling water.
Cook the dumplings for 4–6 minutes, stirring gently once or twice, until they rise to the surface. Continue cooking for another 1–2 minutes after they float.
Remove the dumplings with a slotted spoon and transfer to a colander to drain gently.
In a large skillet, melt the butter over medium heat. Add the bread crumbs and toast, stirring frequently, for 3–4 minutes until golden and fragrant.
Add the cooked dumplings to the skillet with the buttered breadcrumbs and toss gently until all are evenly coated. Serve warm as a main course or alongside stew.
