Šúľance s makom — soft Slovak potato dumplings tossed in melted butter and a sweet ground poppy seed and sugar topping. A comforting, traditional sweet main or dessert.
- 700g Potatoes
- 300g All Purpose Flour
- 100g Semolina
- Pinch Salt
- 150g Ground Poppy Seeds
- 100g Powdered Sugar
- 100g Butter
Video
Preparation
- Boil the potatoes in their skins until tender, then let them cool completely (preferably overnight), peel, and mash finely.
- In a bowl, combine the mashed potatoes, flour, semolina and salt, and knead until you get a smooth, non-sticky dough.
- Divide the dough into portions and roll each into a thin rope about 1.5cm in diameter. Cut into 3cm-long pieces and roll between your palms to shape small dumplings.
- Bring a pot of salted water to the boil. Drop in the dumplings in batches and cook until they float to the surface, about 2–3 minutes, then drain and transfer to a bowl.
- In a separate bowl, mix the ground poppy seeds and powdered sugar, and melt the butter ready.
- Drizzle the cooked dumplings with the melted butter, then toss in the poppy seed and sugar mixture until evenly coated.
- Serve warm, optionally with a dusting of extra powdered sugar or a drizzle of honey.
