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- Traditional Slovak potato dumplings with poppy seeds
Traditional Slovak potato dumplings with poppy seeds
Ingredients
Step by step process
Preparing the Potato Dough
- 1
Prepare traditional Slovak potato dumplings with poppy seeds from well-cooked potatoes. Boil the potatoes in their skins until soft, then peel them and process while still warm.
- 2
Press the warm potatoes through a ricer or mash with a fork until smooth and lump-free. Allow to cool slightly.
TIP:Serve the warm mashed potatoes. Gradually incorporate the fat (oil or butter) and gently whisk to a creamy texture. Do not whisk too much to avoid lumps. For extra smoothness, pass the potatoes through a fine sieve.
- 3
Add the flour, egg, and salt to the potato mixture. Knead into a smooth, elastic dough that does not stick to your hands. If it sticks, add a little more flour.
TIP:Grate the potatoes finely or press them through a sieve, then gently squeeze them on a clean towel or sieve to remove excess moisture. This will prevent the dough from becoming mushy and result in a firmer, more moldable consistency.
Shaping and Boiling
- 4
Break off walnut-sized pieces of dough. On a lightly floured surface, roll each piece between your palms into a log about 8-10 cm long.
- 5
Bring a large pot of salted water to a boil. Add them in batches and cook for 3-4 minutes after they float to the surface.
- 6
Remove them with a slotted spoon and drain well.
Poppy Seed Topping and Serving
- 7
Melt the butter in a pan over medium heat. Add the cooked and drained sulance and briefly warm through so they are coated in butter.
- 8
Mix the ground poppy seeds with sugar. Transfer the sulance to a plate and sprinkle generously with the poppy seed and sugar mixture. Serve immediately.
More tips:
Floury potatoes are essential. Waxy potatoes require more flour and result in a denser dough.
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Topic: Slovak Cuisine
