Here’s a traditional recipe for Shlishkes—Hungarian-style potato dumplings, soft and perfect with sweet or savory toppings 🥔✨
Shlishkes (Hungarian Potato Dumplings)
Ingredients (makes about 4 servings)
- 2 cups mashed potatoes (cooled, preferably starchy)
- 1 large egg
- 1½ cups all-purpose flour (plus extra for dusting)
- ½ tsp salt
For topping (optional):
- 3–4 tbsp butter
- ½ cup breadcrumbs
- 2–3 tbsp sugar or cinnamon sugar for sweet version
- Alternatively, savory: sautéed onions or melted cheese
Instructions
- Make the dough
- In a bowl, combine cooled mashed potatoes, egg, and salt.
- Gradually add flour until a soft, slightly sticky dough forms.
- Shape dumplings
- Lightly flour your hands and a work surface.
- Roll dough into long ropes about ½ inch thick.
- Cut into 1-inch pieces and roll into small oval dumplings.
- Cook dumplings
- Bring a large pot of salted water to a boil.
- Drop dumplings in batches; cook until they float (about 3–5 minutes).
- Remove with a slotted spoon and drain.
- Prepare topping
- Sweet version: Melt butter in a skillet, add breadcrumbs, and toast until golden. Toss cooked dumplings in the buttered breadcrumbs and sprinkle with sugar.
- Savory version: Toss dumplings in melted butter with sautéed onions or cheese.
- Serve
- Serve warm as a dessert, side, or main dish depending on topping choice.
Tips & Variations
- Use starchy potatoes (like Russets) for a fluffier texture.
- For a richer flavor, add a bit of sour cream to the dough.
- Dumplings can also be pan-fried after boiling for a slightly crispy exterior.
- Shlishkes can be frozen after boiling; reheat by sautéing in butter.
I can also give a Hungarian sweet shlishkes recipe with cinnamon-sugar and butter that’s extra indulgent if you want.
Do you want the sweet version?
