Hungarian-Jewish Shlishkas-Potato Dumplings Recipe

Cooking Directions

• STEP 1.Peel and grate the potatoes, then squeeze out any excess moisture.
• STEP 2.In a large bowl, combine the grated potatoes, flour, eggs, and salt.
• STEP 3.Mix well until a sticky dough forms.
• STEP 4.Bring a large pot of salted water to a boil.
• STEP 5.Using wet hands, shape the dough into small dumplings and drop them into the boiling water.
• STEP 6.Cook the dumplings for about 10-12 minutes or until they float to the surface.
• STEP 7.Remove the dumplings from the water using a slotted spoon and transfer them to a serving dish.
• STEP 8.Serve the Shlishkas hot with your choice of toppings such as sour cream, butter, or caramelized onions.

Cooking Tips

• Make sure to squeeze out as much moisture as possible from the grated potatoes to prevent the dumplings from becoming too wet.
• Wetting your hands before shaping the dumplings will prevent the dough from sticking to your hands.
• You can make the dumplings in advance and store them in the refrigerator for up to 2 days. Reheat them by boiling them in water for a few minutes before serving.

Storage and Serving

• Leftover Shlishkas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either boil them in water for a few minutes or pan-fry them until heated through.
• Serve the dumplings as a side dish with roasted meats or as a main course with a rich sauce.