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.
- 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
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.
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