Potato dumplings with poppy seeds

Recipe for traditional potato dumplings with poppy seeds that we loved when we were kids!

500 g boiled potatoes in skin
500 g flour or semolina
1 egg
salt
butter
ground poppy seeds
powdered sugar

Peel the cooled potatoes and grate finely and season with salt. Gradually add the flour and eggs and work into a non-sticky dough. Place the dough on a floured rolling pin and divide into quarters and roll out each into thin rolls, which are cut into smaller rolls about 4 cm long. Bring salted water to the boil in a saucepan and put the sliced dumplings in it. Cook for about 5 minutes until they float to the top. Stir occasionally so they don't stick to the bottom of the pot. Then scoop them out, put them on a plate and sprinkle with the icing sugar, ground poppy seeds and top with melted butter.