Shlishkes

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Shlishkas

INGREDIENTS:

1. 2 pounds russet potatoes, about 4 medium, washed, peeled and cut into large chunks

2. 1 large egg, beaten

3. 1 teaspoon salt

4. 1 1/2 cups all-purpose flour

5. 6 tablespoons (3 ounces) unsalted butter

6. 1 cup plain bread crumbs

DIRECTIONS

1. In a large saucepan or Dutch oven, boil potatoes in salted water until tender. Drain and allow to cool a few minutes. Immediately rice or grate warm potatoes into a large bowl. Add beaten egg, salt and flour and mix together with a wooden spoon or by hand until thoroughly incorporated. Cover loosely and let stand 15 minutes.

2. Place a large saucepan or Dutch oven with salted water on to boil while you form the dumplings. On a floured surface, take a portion of dough and roll it into a long pencil shape about 3/4-inch thick. Cut 3/4-inch slices and drop into boiling water. When the dumplings rise to the surface, they have finished cooking. (If you like your dumplings a little chewier, continue to cook 2 minutes after they rise to the surface.) Remove them with a slotted spoon and place in a buttered bowl. Repeat with remaining dough

3. In a large skillet melt the butter and toast the bread crumbs. Drop the cooked and drained dumplings into the buttered bread crumbs, coating well. Serve immediately.