RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Dumplings, Potato: Kartoffel Kloese & Shlishkes - dairy, pareve
Gil Marks ("The World of Jewish Cooking") gives _shlishkes_ as a variation on _kartoffel kloese_, Ashkenazic mashed-potato dumplings. He notes they are like _gnocchi_, but firmer and without the ridge patterns. Kartoffel Kloese ~~~~~~~~~~~~~~~~ 6 medium russet potatoes (about 2 pounds) 2 large eggs 1 tablespoon vegetable oil about 1 teaspoon salt about 1/4 teaspoon ground pepper, black or white dash of grated nutmeg or 2 teaspoons grated onion about 2 cups all-purpose flour or 1-1/2 cups matza meal or 1 cup flour and 1/2 cup matza meal or semolina about 1/2 cup margarine for shlishkes ~~~~~~~~~~~~~ 1/4 cup butter or margarine 1 cup bread crumbs 1. Boil the unpeeled potatoes until fork-tender (about 25 minutes), or bake for about 1 hour at 425 F. While still warm, peel and rice or mash the potatoes. (There should be about 4 cups.) Cool completely (otherwise they will require too much flour and be heavy). 2. Combine potatoes, eggs, 1 tablespoon oil, salt, pepper and nutmeg or onion. Stir in the flour or matza meal until dough holds together and is no longer sticky. (Too little flour results in a mushy dumpling; too much in a heavy one.) 3. On a lightly floured surface, knead the dough briefly until smooth. 4. Roll the dough into 1/2-inch-thick ropes. Cut into 3/4-inch lengths. 5. Bring a large pot of lightly salted water to a boil. Add the dumplings in batches, stirring to prevent sticking. 6. Return the water to a boil and cook until the dumplings rise to the surface (about ten minutes). Remove with a slotted spoon. 7. Melt the 1/4 cup of butter or margarine in a large skillet, add bread crumbs, and saute' until golden. 8. Stir in the cooked _shlishkes_.
