Shlishkas – Hungarian Potato Dumplings
Categories; Bread, Hungarian, Magyar, Euro, Ethnic
Yield: 6 servings
4 ea Russet potatoes washed peeled cubed 3/4″
1 ea Egg beaten
1 ts Salt
1 1/2 c All-purpose flour
6 tb Butter
1 c Plain bread crumbs
Boil potatoes in salted water until tender.
Drain then allow to cool for 5-8 mins.
Immediately grate warm potatoes into a large bowl.
Add beaten egg, salt & flour.
Mix together with a wooden spoon until thoroughly combined.
Cover loosely then allow to stand for 15 mins.
While you form dumplings bring a large Dutch oven with 6 cups of salted water to a boil.
Take a portion of dough then roll it into a long pencil shape 3/4″ thick on a floured surface.
Cut to 3/4″ thick slices athen drop into boiling water.
When dumplings rise to surface they are finished cooking.
Remove them with a slotted spoon then place into a buttered bowl.
Repeat with remaining dough.
Melt butter then toast bread crumbs.
Drop drained dumplings into buttered bread crumbs turning to coat well.
Serve immediately with soups, meats, etc.
ORIGIN: Julya Orosz, Budapest-Hungary, circa 1999