2022年2月20日 · If you grew up with shlishkes, you know what they are: buttery morsels of potatoey deliciousness! If you’re unfamiliar, they’re soft potato dumplings rolled in toasted breadcrumbs, popular with Ashkenazi Jews of Hungarian descent.

2022年1月14日 · Hungarian-Jewish shlishkas (sometimes called shlishkes) are dumplings made with riced or grated cooked potatoes so similar to Italian potato dumplings, we call them Eastern European gnocchi. They exist in almost every Eastern European culture.

Shlishkes are small potato dumplings often found in Eastern European Jewish cuisine. Similar to Italian gnocchi, shlishkes are prepared by dropping dough into boiling water to cook and then frying the dumplings in bread crumbs. Here’s how to prepare shlishkes from scratch for your special occasion or holiday meal.

Shlishkes (the plural form is standard) is a potato-based small dumpling of Hungarian Jewish origin, and are a popular part of the Jewish cuisine of the Ashkenazi community.

2012年6月25日 · Rolled in toasted breadcrumbs, these soft potato dumplings are sure to please any palate, ashkenazi and sephardi alike! You can also use this recipe to make gnocchi, and …

2017年1月6日 · Perfect as a side dish, these Hungarian Potato Dumplings (Shlishkes) are made with mashed potato batter and rolled in buttered bread crumbs. They are similar to Italian Gnocchi but have some fundamental differences.

2013年1月13日 · Shlishkes are small potato-based dumplings, popular in Ashkenazic Eastern European cooking. These soft dumplings are traditionally rolled in browned and flavored crumbs. Make this dish non-Gebrokts by using the gnocchi potato dough for the shlishkes, and by replacing the matzo meal with more ground almonds for the crumbs.

Shlishkes, sometimes known as shlishkas, are a potato dumpling popular in Hungarian-Jewish households. They can be served savory or sweet, rolled in seasoned bread crumbs or cinnamon and sugar. They make a great appetizer or a delicious snack.

2023年1月20日 · Shlishkes are buttery, tender potato dumplings that are coated in crispy toasted bread crumbs. They're almost as much fun to say as they are to eat!

Cook the potatoes in boiling water until tender enough to be pierced with a fork. Drain and cool slightly. Peel potatoes and mash with a potato masher or a ricer. Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not over-mix. Prepare a work area and dust it with flour.