Slovak Potato Dumplings with Poppy Seeds and Butter

Peel the potatoes and grate them finely to make a thick mash. Lightly squeeze out the excess liquid so the dough isn't too watery.

Place the grated potatoes in a bowl, add coarse flour, egg, and a pinch of salt. Work into a dense, sticky dough. Add a little more flour if needed so the dough holds its shape when pressed through.

In a small bowl, combine ground poppy seeds with powdered sugar to make an even poppy seed-sugar mixture and set aside.

Put the butter in a small saucepan and melt on low heat, or melt in the microwave. Keep it liquid and warm.

Fill a large pot with water, bring to a boil and salt it. Reduce to a gentle simmer so the dumplings don't break apart during cooking.

Using a spaetzle maker (or a small spoon), press bits of dough into the simmering water. Work in batches so the dumplings don't stick together. Once they float to the surface, cook for another 2-3 minutes until soft inside.

Carefully remove the cooked dumplings with a slotted spoon or sieve and let them drain briefly. While still warm, transfer to a large bowl, pour in some of the melted butter and gently toss so they don't stick and stay soft.

Evenly sprinkle the hot potato dumplings with poppy seeds and butter topping and gently toss so it covers every piece.

Drizzle each portion with the remaining melted butter on the plate. Add extra poppy seeds or powdered sugar if desired. Serve immediately while the dumplings are hot and fragrant with butter.