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. So good!
A few days ago I posted a recipe for the delicious Hungarian Plum-Stuffed Dumplings. If you haven't checked them out yet, do it. They are really awesome. Today we are once again going to Hungary because I am obliged to do so! Why? Well, the thing is, when Hungarians make those plum dumplings, the leftover mashed potato batter is always used to make small breaded rolls called Shlishkes. These two dishes are like siblings, you can't make one of them while avoiding another! I couldn't break these traditions, so we are making Shlishkes today!
These are almost the same potato dumplings but without plums + they are not meant to be served as a dessert (you still can make a dessert out of them, just roll them in sugar). Shlishkes are more like a side for the main meal, usually containing meat. That's exactly how I served these little guys - with a pepper steak. It was lovely. Oh, one more important thing that has to be mentioned. These potato dumplings are popular not only in Hungary but among Jews all around the world!
Now some of you may ask: what's the difference between Shlishkes and Italian Gnocchi? Because these two look like the same dish. There actually are some differences, though. The Encyclopedia of Jewish Food names two of them: Shlishkes are firmer and they don't have ridges. I can add the third one: Hungarian dumplings are first boiled then rolled in buttered bread crumbs, not sprinkled with cheese or drowned in sauces like their Italian cousins.
I don't know which version, Hungarian or Italian, originated first and I don't think that it matters. Maybe neither of them were original founders because potato dumplings are made in many other European countries too. The most important thing is that these little guys are really delicious! Try them! 
Shlishkes - Hungarian Potato Dumplings
Ingredients
- Kosher salt
- 3 lb (1350g) potatoes , unpeeled, scrubbed
- 1 egg , lightly beaten
- yolk of 1 egg , lightly beaten
- 2 ½ cups all-purpose flour , plus more as needed
- 1 stick (115g) butter
- 1 cup fine bread crumbs
Instructions
- Cook the potatoes in a lightly salted water, covered, until they are soft when pierced with a skewer. It should take about 30 minutes. Let cool, peel, and mash them in a bowl. Add the egg, egg yolk, and 1 tablespoon salt. Mix to combine. Add the flour in batches until you get a soft dough. The amount of flour needed depends on your potatoes.
- Transfer the dough to a well-floured surface and knead until smooth. It should be firm and not sticky.
- Break off walnut-sized pieces of the dough and roll each one of them between your palms to form a long strip ¾ inch (2cm) in diameter. Cut into 1 ½ inch (4cm) length pieces.
- In a large pot, boil the dumplings in batches, for 5-10 minutes. They are ready as soon as they rise to the surface. Remove with a slotted spoon.
- In a large skillet, melt the butter and stir in the breadcrumbs mixing well. Roll the potato dumplings in the mixture and serve. Enjoy!
Platter Talk
OH YA! Can't wait to try this recipe. It's bitterly cold out, just shoveled the drive way and I could dive into a big 'ole dish of these...
Igor
I feel you on the cold weather. It's freezing outside here too and Shlishkes are perfect for warming up!
Tiffany
Wow. These look like the best tator tot ever created. I LOVE potatoes (kind of obsessed, actually) and have never heard of these before but I am definitely making them now.
Igor
Gnocchi stole all the spotlight from these little guys (undeservingly) 🙂
Heather @Boston Girl Bakes
Oh man these look gnocchi to the next level....gotta try these!!
Igor
You'll love them, Heather!
Rebecca @ Strength and Sunshine
A new potato dish to love!!
Igor
That's right, Rebecca!
nofixedstars
just wanted to say how much i enjoy your food blog! i found it whilst looking for a good koshary recipe on pinterest, and ever since i have popped in occasionally, with great enjoyment. thank you.
Igor
I am so happy to hear such words. Thanks a bunch!
Veronika
Just found your website! your concept is really lovely, I really enjoy browsing the content by country! As a born and raised Hungarian please let me add some extensions and comments to this recipe. This dish is do exist, however I have never heard this name or anything similar to this before, more likely to be called "Nudli". Often made from leftover mashed potato as in Hungary mashed potato is usually left quite hard and not very creamy. You can try seasoning with cottage cheese-bacon-salt, steamed cabbage-bacon-pepper or poppy seed-butter-powder sugar is also a traditional combination.
Igor
Thank you for stopping by and leaving a comment, Veronika! The situation with the name is interesting one. Wikipedia says:
Shlishkes is a dish of potato-based small dumplings (called krumplinudli or nudli in Hungarian) popular in Hungarian cooking and often found in the Jewish cuisine of the Ashkenazi community.
So Hungarians call them nudli or krumplinudli. Who calls them Shlishkes then? Maybe the Jewish people 🙂
Veronika
Well, yes, maybe the Jewish 🙂 Hungary used to have a large Jewish community, especially before WW2, so everything is connected. Either way, lovely recipe and try the poppy seed version, suitable after a warm soup during a fall-winter night, this combination is my favorite 🙂
Igor
I surely will. Thanks for the suggestion 😉