👩🍳 Instructions:
- Prepare the dough:
- Mash the cooked potatoes while still warm.
- Mix in the egg, butter, a pinch of salt, and gradually add the flour until a soft, slightly sticky dough forms.
- Shape the dumplings:
- On a floured surface, roll the dough into finger-thick ropes.
- Cut into small 1-inch (2–3 cm) pieces — these are the dumplings.
- Cook:
- Bring a pot of salted water to a gentle boil.
- Drop the dumplings in batches. Once they float to the top, cook for another 2–3 minutes.
- Remove with a slotted spoon and let them drain.
- Prepare the coating:
- In a large skillet, melt the butter and toast the breadcrumbs until golden brown.
- Stir in sugar and a pinch of cinnamon (optional).
- Assemble:
- Toss the drained dumplings in the breadcrumb mixture until well coated.
📝 Tips:
- For a dessert version, serve with extra powdered sugar or jam.
- For savory shlishkes, omit the sugar and coat with fried onions or garlic butter instead.
Let me know if you’d like the savory potato-onion version or a cheesy twist too!