Šúľance s Makom (alebo Orechmi a Strúhankou)
Hand-rolled potato dumplings tossed in melted butter and coated with sweetened ground blue poppy seeds, toasted walnuts, or golden breadcrumbs.
Ingredients
Potato Dough Base
- 600 g Starchy Russet potatoes, boiled in skins the day before, peeled, and finely grated
- 180 g–220 g All-Purpose (AP) flour (unbleached, standard US)
- 50 g Coarse semolina or fine cornmeal (for structure)
- 1 Large egg
- 4 g Fine sea salt
Sweet Toppings (Choose One or Mix)
- Option A (Makovka): 120 g Ground blue poppy seeds + 60 g powdered sugar
- Option B (Orechová): 120 g Finely ground walnuts + 50 g powdered sugar
- Option C (Strúhanka): 100 g Fine breadcrumbs toasted in 30 g butter + 40 g powdered sugar
To Finish & Serve
- 100 g Unsalted butter, melted until golden and nutty
- 4 L Water + 15 g Fine sea salt (for boiling)
Method
- Prep Potato Mash: Ensure boiled potatoes are completely cold (overnight refrigeration preferred). Grate them on the finest setting of a box grater onto a clean work surface.
- Form Dough: Add egg, sea salt, coarse semolina, and 180 g AP flour. Knead swiftly with your hands for 2–3 minutes just until a smooth, non-sticky dough comes together. Add remaining flour only if dough feels wet. Do not overwork.
- Roll Šúľance: Divide dough into 4 manageable logs. Roll each log on a lightly floured board into finger-thick ropes (~1.5 cm diameter). Cut crosswise into 2 cm nuggets. Roll each nugget under your palm against the counter to form tapered cylinders.
- Boil: Bring salted water to a rolling boil. Drop šúľance in batches and stir gently from the bottom to prevent sticking. Once they float to the top, cook for 2–3 minutes until tender.
- Glaze & Dress: Lift dumplings out with a spider strainer directly into a wide bowl containing half the hot melted butter. Toss immediately to coat.
- Plate: Plate warm šúľance, dust generously with your chosen topping (poppy seed, walnut, or toasted breadcrumb blend), and ladle warm foaming butter over the top.
Chef's Tip: Boiling potatoes in their skins a day ahead allows excess moisture to evaporate. Working fast once the salt hits the grated potatoes prevents the starch from turning watery and keeps the dumplings light.