Here’s a classic Shlishkes recipe—also known as Hungarian potato dumplings—soft, pillowy, and traditionally served with buttered breadcrumbs or savory toppings 🥔🍽️
🥔 Shlishkes (Hungarian Potato Dumplings)
Ingredients (serves 4)
Dumplings
- 2 cups (450 g) mashed potatoes, cooled
- 1 large egg
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1/2 tsp salt
Topping
- 1/2 cup (50 g) breadcrumbs
- 3 tbsp butter
- Optional: sugar for sweet version, or sautéed onions for savory
Instructions
- Make the dough
- In a bowl, mix mashed potatoes, egg, and salt.
- Gradually add flour until a soft, slightly sticky dough forms.
- Dust hands with flour as needed.
- Form dumplings
- Roll small portions of dough into logs about 1/2 inch thick.
- Cut into 1-inch pieces and slightly flatten or leave as small dumplings.
- Cook dumplings
- Bring a large pot of salted water to a boil.
- Drop dumplings in batches.
- Cook until they float to the surface plus 1–2 minutes more.
- Remove with a slotted spoon and drain.
- Prepare topping
- Melt butter in a skillet over medium heat.
- Add breadcrumbs and toast until golden brown.
- Serve
- Toss dumplings with breadcrumb mixture.
- Optional: sprinkle with sugar for sweet version, or top with sautéed onions for savory.
Tips
- Use starchy potatoes (like Russets) for the best texture.
- Don’t overmix the dough—dumplings should stay light and tender.
- Leftover shlishkes can be sautéed in butter for a crispy twist.
I can also give a sweet Shlishkes with cinnamon sugar version or a Hungarian-style version with sour cream and bacon if you want.
Do you want me to do that?
