Shlishkas – Hungarian Potato Dumplings

Filed in Gather Food Essential by on October 1, 2012 0 Comments

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

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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