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