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SHLISHKAS            YIELDS: 6 - 8 servings

    4 Idaho potatoes, peeled 
    2 cups flour, plus 1 cup reserved 
    1 egg, beaten 
    1 tablespoon olive oil 
    1 tablespoon Kosher salt (coarse) 
    fresh cracked black pepper 
    2 tablespoons olive oil 
    1 tablespoon hot Hungarian paprika 
    1 cup caraway-rye breadcrumbs 
     Salt 
    Pepper 
    1/2 cup fresh parsley, chopped 

Boil the potatoes in salted water until tender.  Drain and allow to dry 3 - 4 minutes. 
Add the 2 cups flour, egg, oil and seasonings.  Use a potato masher to hand mash and
combine ingredients.  Add more flour as necessary.  Dough should not be sticky. 

Place the dough on a floured board and hand roll into a snake approximately 3/4 "thick
and 12" long.  Cut into 1" lengths and place small batches into boiling salted water. 
When the dumplings float to the top (2 - 3 minutes), remove them with a slotted spoon
and reserve.  Continue with the remaining dough. 

Note:  at this point the Shlishkas may be individually frozen sealed in a freezer proof
container.   

Heat the oil in a large saut pan; add the paprika and breadcrumbs.  Add the cooked
Shlishkas and toss until well coated and toasty brown.  Season with salt, pepper and
chopped parsley.  Toss to evenly season and remove from fire.  Serve hot. 

  
