Hungarian rolled potato dumplings with poppy seeds (Mákos nudli)
It is a Hungarian dish of potato-based small dumplings, they are formed from a soft dough of cooked mashed potatoes, flour, salt, butter and egg; the dumplings are boiled and rolled in ground poppy seeds. It is one of my favorite sweet dishes. My Mom always made it as a main course after a light soup for lunch, we have never had it as a dessert. We usually used the leftover dough from making plum dumplings.
Equipment
- Rolling Pin
- Bowl
- Knife
- Cutting board
- Large pot
- Slotted spoon
Ingredients
- 17.6 ounces (500 grams) Potatoes
- 1 cup all purpose flour plus extra for kneading
- 1 whole egg
- 1 big pinch salt
- 3 tbsp butter unsalted
- 10 tbsp poppy seeds ground
- 4 tbsp powdered sugar
Instructions
- Peel and cube the potatoes, cook them in water until tender. Mash really well with no chunks left, let it cool completely.
- Mix the potato mass with one egg, a pinch of salt, the flour and knead the dough until smooth. Add that much flour which makes the dough light and pliable, but not sticky.
- Bring a pot of salted water to a boil.
- On a lightly-floured surface, take small portions of your dough at a time and roll them out into 1 cm (1/2 inch) thick ropes, then cut into 3-4 cm (1,5 inch) long pieces, called nudli. Roll the individual pieces gently (or vigorously, depending on their firmness) for even firmer and better shaped nudli.
- Add the nudli pieces to the boiling water in batches – not to over-crowd them – and gently simmer until they float on the top, then cook for another 1-2 minutes.
- Remove the dumplings from the water using a slotted spoon, drain and lightly roll them in melted butter so they do not stick together.
- Roll them into the ground poppy seeds and sprinkle with powdered sugar.