Sulance s Makom

Ingredients

• 700 gpotatoes, boiled in skins, cooled completely, peeled and mashed; cooling overnight gives best results
• 300 gall-purpose flour
• 100 gsemolina
• salt
• 150 gground poppy seeds, for topping
• 100 gpowdered sugar, for topping; plus extra for serving
• 100 gbutter, melted, for drizzling

Method

1. 1

   Boil the potatoes in their skins until tender. Leave to cool completely — preferably overnight — then peel and mash finely.

2. 2

   In a large bowl, combine the mashed potatoes, flour, semolina and salt. Knead until a smooth, non-sticky dough forms.

3. 3

   Divide the dough into portions. Roll each into a thin rope about 1.5cm in diameter, then cut into 3cm pieces. Roll each piece between your palms to form small dumplings.

4. 4

   Bring a pot of salted water to the boil. Cook the dumplings in batches until they float to the surface, about 2 to 3 minutes. Drain and transfer to a bowl.

5. 5

   Mix the ground poppy seeds and powdered sugar together in a bowl.

6. 6

   Drizzle the warm dumplings with melted butter, then toss in the poppy seed-sugar mixture until evenly coated.

7. 7

   Serve warm, optionally with an extra dusting of powdered sugar or a drizzle of honey.