Shlishkes

Ingredients

4 medium sized baking potatoes, peeled, boiled and mashed

2 cups flour

Bread crumbs (1.5 cups) /stale or hard bread rolls to make b

Mix potatoes, flour, and egg and add water to make a workable dough.

Knead the dough. If it is too loose, add some flour; if too stiff add more water.

Put aside dough and cut a handful from the mound of dough.

Roll the handful of dough on a large (preferably wooden) cutting board and roll it as thin as your pointer finger

Chop dough into 1”-1.5” pieces

Boil water in a large pot and add 1 Tbsp of salt

When water is boiling, add the cut pieces of dough and mix gently

Continue cutting, rolling, and chopping the dough until the entire mound is done

Add all to boiling water and gently mix

Boil for 1 hour

Pour contents of pot into large strainer and run cold water on the cooked dough

Take plain bread crumbs (or grated bread rolls) and brown in oil on low flame in large frying pan

When dough is dry in strainer add it to golden brown bread crumbs in frying pan and mix well

Taste and add some salt if needed

Remove from pan onto plate, and enjoy!

This recipe was published on Penn Appetit

1 cups

Monday, January 24, 2011 - 1:13pm