Potato Dumplings with Poppy Seeds and Butter

Czech potato dumplings start with well-cooked potatoes. Wash the potatoes and place them in a large pot of salted water. Boil them in their skins until tender, roughly 20-30 minutes depending on size. Drain, let cool slightly, peel, and finely grate.

In a bowl, mix the grated potatoes with coarse flour, egg, and a pinch of salt. Quickly knead into a soft, cohesive dough. If it is too sticky, gradually add flour one tablespoon at a time, just enough to keep the dough soft so the dumplings stay tender after cooking.

On a lightly floured board, divide the dough into several portions. Roll each into a log about 1.5 cm thick, then cut into 3-4 cm long pieces. Shape each piece gently in your hands into a small dumpling.

Bring a large pot of salted water to a boil. Add the potato dumplings in batches, stir briefly so they do not stick to the bottom, and cook until they float to the surface. Let cook for another 1-2 minutes. Lift out with a slotted spoon and drain well in a colander.

Meanwhile, gently melt the butter over low heat, making sure it does not brown. In a medium bowl, mix the ground poppy seeds with powdered sugar to taste.

Divide the hot, freshly cooked dumplings onto plates, pour over the melted butter, and generously sprinkle with the ground poppy seed and sugar mixture. Serve immediately as a sweet main course. They are also delicious with fruit compote.