Instructions
- Cook the potatoes
- Boil potatoes (whole, skin-on) until tender, about 20–25 minutes.
- Drain, peel while still warm, and mash or pass through a potato ricer until smooth. Let cool slightly.
- Make the dough
- Add egg and salt to the potatoes, mix well.
- Gradually add flour, starting with 200 g, and mix until a soft dough forms.
- Dough should be slightly sticky but manageable — avoid adding too much flour to keep them tender.
- Shape the dumplings
- Lightly flour your work surface.
- Roll dough into ropes about 1.5 cm (½ inch) thick.
- Cut into 2–3 cm (1 inch) pieces. You can leave them as small pillows or roll gently for a smoother look.
- Cook the dumplings
- Bring a large pot of salted water to a gentle boil.
- Drop dumplings in; they’re ready when they float to the surface (2–3 minutes).
- Remove with a slotted spoon and drain.
- Prepare the coating
- In a large skillet, melt butter over medium heat.
- Add breadcrumbs and toast until golden brown and fragrant.
- Add cooked dumplings and toss gently to coat.
- Serve
- Sprinkle generously with sugar and cinnamon (if using).
- Serve warm, either as a dessert or sweet side dish.
💡 Tip: For a variation, you can also coat them in ground walnuts mixed with powdered sugar instead of breadcrumbs — a popular twist in some Hungarian homes.
If you want, I can give you the grandmother-style Shlishkes version where the dumplings are extra fluffy because the potatoes are baked instead of boiled before mashing — that makes them lighter and less floury.
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