Recipes Appetizers Finger Foods Dumplings Hungarian Potato Dumplings 1.0 (5,922) 2 Reviews These crispy, buttery potato dumplings are encased in a delicate breading with a tender and light center. Caramelized onions, while not traditional to shlishkes, add a bit of sweetness. Do not substitute Yukon Golds for russets, here; the starch content of russet potatoes is key to these dumplings holding their shape. By Paige Grandjean Updated on July 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Active Time: 50 mins Total Time: 1 hr 50 mins Yield: 4 to 6 Ingredients 5 quarts water ¼ cup plus 2 3/4 teaspoons kosher salt, divided, plus more to taste 1 pound , 12 ounces russet potatoes (about 4 medium potatoes), peeled and cut into 1 1/2-inch pieces 12 tablespoons (6 ounces) unsalted butter, divided 1 cup finely chopped yellow onion (from 1 small [8 ounce] onion) 2 cups panko (Japanese-style breadcrumbs) 1 large egg, beaten 1 ½ cups (about 6 3/8 ounces) all-purpose flour, plus more for work surface Chopped fresh chives (optional) Directions Bring water to a boil in a large pot over medium-high. Stir in 1/4 cup of the salt, and return to a boil. Add potatoes; cook, stirring occasionally, until fork-tender, 12 to 15 minutes. Remove from heat. Using a spider or large slotted spoon, transfer potatoes to a colander; drain. Let cool to room temperature, about 1 hour. Reserve potato cooking water in pot. While potatoes are cooling, melt 2 tablespoons of the butter in a large skillet over medium-low. Add onion and 1/4 teaspoon of the salt; cook, stirring often, until onion is golden brown, 10 to 12 minutes. Set aside, and let cool 10 minutes. Pulse panko in a food processor until finely ground, 6 to 8 pulses; set aside. Transfer cooled potatoes to a large bowl; mash using a potato masher until smooth. Stir in cooled onion, egg, and 2 teaspoons of the salt until well combined. Stir in flour using a fork until just combined. Gently knead just until dough forms a ball. Transfer dough to a lightly floured work surface; divide evenly into 4 pieces (about 8 ounces each). Roll 1 dough piece into a 1/2-inch-thick rope (about 36 inches long), dusting with flour as needed to prevent sticking. Cut rope crosswise into 1-inch-long pieces. Transfer pieces to a lightly floured baking sheet. Repeat process with remaining 3 dough pieces. Return potato cooking water in pot to a boil over medium-high. Melt 5 tablespoons of the butter in a large skillet over medium. Add half of the panko (about 3/4 cup) and 1/4 teaspoon of the salt; cook, stirring often, until panko is golden brown, about 3 minutes. Remove from heat. While panko is cooking, add half of the dumplings to boiling water; cook, stirring occasionally, until dumplings are tender and float to the surface, 2 to 3 minutes. Using a slotted spoon, transfer cooked dumplings to panko in skillet; toss to coat. Season to taste with additional salt; if desired, garnish with chives. Serve immediately. Wipe skillet clean. Repeat cooking process with remaining 5 tablespoons butter, 3/4 cup panko, 1/4 teaspoon salt, and dumplings. Make Ahead Uncooked dumplings can be held at room temperature on a well-floured baking sheet for up to 1 hour or covered loosely with plastic wrap in the fridge for up to 8 hours. Rate it Print