Shlishkes
שלישקעס
Soft potato dumplings, sometimes compared to small gnocchi, made from riced potatoes and flour, then boiled and rolled in toasted breadcrumbs. In Hungarian Jewish cooking they are a beloved side dish and comfort food.
Ingredients
- •2 lb starchy potatoes
- •1 large egg
- •1 1/4 cups all-purpose flour, plus more as needed
- •1 tsp kosher salt
- •1/4 tsp black pepper
- •1 cup fine breadcrumbs
- •3 tbsp vegetable oil or schmaltz-free pareve margarine
Instructions
- 1
Boil the potatoes in their skins until tender, then peel while warm and pass through a ricer or mash very smoothly.
- 2
Let the potatoes cool slightly, then mix with the egg, salt, pepper, and enough flour to make a soft but workable dough.
- 3
On a floured surface, roll portions of dough into ropes and cut into small dumpling pieces or shape into short ovals.
- 4
Bring a large pot of salted water to a gentle boil and cook the dumplings in batches until they float and remain at the surface for about 1 minute.
- 5
Meanwhile toast the breadcrumbs in oil or pareve margarine over medium heat until golden and fragrant.
- 6
Lift the dumplings out with a slotted spoon, drain briefly, and toss immediately in the toasted breadcrumbs until coated.
- 7
Serve hot as a side dish or simple main with extra pepper if desired.
Kosher notes
Toast the breadcrumbs in oil or pareve fat to keep the dish pareve and suitable with either meat or dairy meals.
Comments (0)
No comments yet — be the first to share.