Potato Dumplings with Poppy Seeds
Lacto-Ovo Vegetarian Recipes Desserts Budget Recipes Hungarian
Or maybe you prefer the poppy seed dumplings. Yesterday I made the walnut version with half the dough, and I froze the remaining dumplings. Today I cooked them and made them with poppy seeds. The dumplings keep well frozen - they're perhaps slightly softer after cooking.
Detailed photos about preparing the dough and shaping can be found here.
Ingredients
Dumplings
500 g boiled/baked potatoes in their skin (weighed after cooking and peeling)
125 g all-purpose flour
1 egg
1/2 tablespoon oil
Sauce
50 g butter
100 g powdered sugar
50 g ground poppy seeds
zest of 1/2 lemon
Servings: 4
How to prepare potato dumplings with poppy seeds
- The potatoes should be a starchy variety (for mashing or baking). Either boil the potatoes in their skin until a fork goes in easily, or bake them in their skin (at 220C, about 1 hour) until a fork goes in easily. After they cool, peel them and weigh 500 g of cooked potato flesh. Mash the flesh as for puree and let it cool down.
* You can keep the potato flesh in the refrigerator for 1 day if you don't want to make them immediately - Add the beaten egg, flour, and oil. Knead with your hand until the dough comes together. Note: the dough will still be slightly sticky and soft - don't add more flour. If you used starchy potatoes, the dough can be easily shaped with just this much flour.
- Grind the poppy seeds (a coffee grinder works best) and the sugar so you have them ready when the dumplings cook.
- Put a large pot of water on the heat, add a little salt and 1 tablespoon of oil, and bring to a boil. When it boils, reduce heat to low so the water stays hot.
- While the water heats, shape the dumplings: break off a piece of dough the size of an egg. Roll it on a floured surface into a thin rope (about as thick as your thumb). Cut 1.5 cm pieces from the dough. Take each piece and rub it between your palms to give it a spindle shape.
* Dumplings you don't cook immediately can be frozen - Place the formed dumplings on parchment paper dusted with a little flour. When you've formed them all, you can start cooking.
- Put the dumplings in the hot water (gently simmering, don't let it boil vigorously) and wait for them to rise to the surface. Let them cook for 2 more minutes after they rise, then remove them with a slotted spoon into a bowl.
- In a wide pan (about 25-30 cm), melt the butter. Add the dumplings and gently toss to coat them with butter all over.
- Immediately add the poppy seeds, grated lemon zest, and powdered sugar and gently stir until the sugar melts and forms a thick, glossy sauce.
* You can gradually add sugar and stop when they're sweet enough for your taste - Serve immediately.
