Šúĺlance s Makom

1. 1. Prepare the Potatoes
2. Boil the potatoes with their skins on until tender.
3. Let them cool completely (preferably overnight), then peel and mash them finely.
4. 2. Make the Dough
5. In a bowl, combine mashed potatoes, flour, semolina, and salt.
6. Knead the mixture until you get a smooth, non-sticky dough.
7. 3. Shape the Šúĺlance
8. Divide the dough into portions and roll each into a thin rope (about 1.5 cm in diameter).
9. Cut into 3 cm-long pieces and roll between your palms to shape small dumplings.
10. 4. Cook the Dumplings
11. Bring a pot of salted water to a boil.
12. Drop in the dumplings in batches and cook until they float to the surface (about 2-3 minutes).
    2–3 minutes
13. Drain and transfer to a bowl.
14. 5. Prepare the Topping
15. In a separate bowl, mix ground poppy seeds and powdered sugar.
16. Melt the butter and keep it ready.
17. 6. Assemble the Dish
18. Drizzle the cooked dumplings with melted butter.
19. Toss them in the poppy seed-sugar mixture until evenly coated.
20. 7. Serve and Enjoy
21. Serve warm, optionally with a dusting of extra powdered sugar or a drizzle of honey.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.