08/09/2025
Mákos szilvalekváros barátfüle
Dumplings with Plum Jam and Poppy Seeds😋
INGREDIENTS:
2 pounds (0.9 kg) of yellow-fleshed potatoes, 2 eggs, 1 pound (450 g) of flour, 2 ounces (60g) of room-temperature-butter, 1 heaping tablespoon of powdered sugar, 2 pinches of salt
Filling: plum jam
Finishing process: 1/2 stick (60 g) of butter, ground poppy seeds mixed with powdered sugar
Cook and mash potatoes. When they are still warm, add 2 pinches of salt, the room-temperature butter, and sugar. Stir it well by using a wooden spoon. When the potatoes have cooled down, add the eggs and stir it well. Then, gradually add the flour. You will have a very soft dough. Knead it on a well-floured surface for a couple of minutes, then roll out with a rolling pin, about ¼-ich (5 mm) thick. Cut the dough into 2x2-ich (5x5 cm) rectangles and place a teaspoon of plum jam in middle of each square. Fold over the opposite corners and seal the edges by squeezing with your fingers. Bring a large pot of slightly salted water to a gentle boil and carefully add the dumplings. You may want to cook them in two batches. To prevent sticking, stir the dumplings gently during the first two minutes. Cook on a medium heat, uncovered, for 6-8 minutes. Meanwhile, heat up the butter. Roll your cooked but still hot dumplings in the warm butter, and add a generous amount of poppy seeds. Serve your dumplings with powdered sugar.