Šúľance s MakomPoppy Seed Potato Dumplings
Finger-shaped Slovak potato dumplings made from cooked potato dough and served with butter, ground poppy seeds, and sugar.
Prep
30m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dumplings
- 700gPotato (boiled, cooled, and riced)
- 220gAll-Purpose Flour
- 1pcsEgg
Boiling
- 6gSalt
- 2lWater
Topping
- 60gUnsalted Butter (melted)
- 50gPoppy Seeds (ground)
- 40gPowdered Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water and salt to a boil in a large pot.
- 02
Mix the cooled riced potato with the all-purpose flour and egg to make a soft dough. Work lightly so it does not become tough.
- 03
Roll the dough into slender ropes, cut them into short pieces, and roll each piece lightly under your palm to form tapered dumplings.
- 04
Cook the dumplings in the boiling water until they float and are tender throughout, then drain well.
- 05
Mix the poppy seeds and powdered sugar.
- 06
Coat the hot dumplings with the unsalted butter and sprinkle generously with the poppy-seed mixture.
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