Ever since I can remember, my grandmother would cook me “shlishkala” everytime I went to visit her. I was shocked when my friends hadn’t heard of this favorite food of mine, not realizing that it was a Hungarian dish not well known among Americans. After asking my grandmother for the recipe (I forgot how to make it as the last time she showed me I was all of 6 years old), I decided to research it. Google came up empty, instead asking me if I meant “Shlishkes”. I guess after all those years, my grandmother either forgot what they were originally called, or it was a family adaptation of the name. Whatever the name may be, they’re delicious! So here is her family recipe…
4 medium sized baking potatoes, peeled, boiled and mashed.
2 cups flour
Bread crumbs (1.5 cups)/stale or hard bread rolls to make bread crumbs
- 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!