Shlishkes
By: Chris Paulk
Published: Monday, January 24, 2011 - 1:13pm

Ingredients




4 medium sized baking potatoes, peeled, boiled and mashed
2 cups flour
1 egg
Bread crumbs (1.5 cups) /stale or hard bread rolls to make b
Salt

Preparation

1 Mix potatoes, flour, and egg and add water to make a workable dough. 2 Knead the dough. If it is too loose, add some flour; if too stiff add more water. 3 Put aside dough and cut a handful from the mound of dough. 4 Roll the handful of dough on a large (preferably wooden) cutting board and roll it as thin as your pointer finger 5 Chop dough into 1”-1.5” pieces 6 Boil water in a large pot and add 1 Tbsp of salt 7 When water is boiling, add the cut pieces of dough and mix gently 8 Continue cutting, rolling, and chopping the dough until the entire mound is done 9 Add all to boiling water and gently mix 10 Boil for 1 hour 11 Pour contents of pot into large strainer and run cold water on the cooked dough 12 Take plain bread crumbs (or grated bread rolls) and brown in oil on low flame in large frying pan 13 When dough is dry in strainer add it to golden brown bread crumbs in frying pan and mix well 14 Taste and add some salt if needed 15 Remove from pan onto plate, and enjoy!

About


This recipe was published on Penn Appetit