Cook potatoes in skin until soft. Peel, mash and cool thoroughly.

Combine with remaining ingredients, kneading into soft dough. Set aside for half an hour.

Roll out dough into long ropes half an inch in diameter. Cut into one-fourth-inch pieces.

Drop into a pot of boiling water. Boil for 10 minutes or until they float to the top. Drain in a colander.

In a large skillet, toast bread crumbs in oil. Add shlishkes and toss to coat. Serve hot.

Roll out dough until very thin. Cut into 2-inch squares. 

Prepare your filling. (Lots of filling options in this knish recipe, or use your own favorite.)

Add a teaspoon of filling to the center of the square and fold diagonally to create a triangle. Seal the sides with a beaten egg. Continue until all kreplach are formed.

Bring a pot of well-salted water to a vigorous boil, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup.