Šúĺlance s Makom

1. Boil the potatoes in their skins until tender, then leave to cool completely (overnight is best), peel and mash finely.
2. In a bowl, mix the mashed potatoes with the flour, semolina and salt, and knead to a smooth, non-sticky dough.
3. Divide the dough and roll each piece into a thin rope about 1.5cm across. Cut into 3cm lengths and roll between your palms into small dumplings.
4. Bring a pan of salted water to the boil. Drop in the dumplings in batches and cook until they float, about 2 to 3 minutes, then drain and tip into a bowl.
5. In a separate bowl, combine the ground poppy seeds and powdered sugar, and have the butter melted and ready.
6. Pour the melted butter over the warm dumplings, then toss them in the poppy seed and sugar mixture until evenly coated.
7. Serve warm, with an extra dusting of powdered sugar or a drizzle of honey if you like.

Tips from the ZestyPlate Kitchen

• Reach for cooled, ideally day-old boiled potatoes; the drier mash makes a smoother dough that needs less flour.
• Knead only until the dough comes together smoothly so the dumplings stay light rather than chewy.
• They are done the moment they bob to the surface; lift them out and drain well.
• Coat them in the melted butter first and the poppy seed and sugar mixture will stick all over.