Šúľance
sulance
Rolled Slovak potato dumplings often served sweet with poppy seeds, walnuts, sugar, and butter.
About this dish
Rolled Slovak potato dumplings often served sweet with poppy seeds, walnuts, sugar, and butter. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Slovak poppy-seed šúľance
- 600 g cooked potatoes, cooled and riced
- 180-220 g all-purpose flour
- 1/4 tsp salt
Topping
- 60 g butter
- 80 g ground poppy seeds
- 50 g powdered sugar
- 1
Use 600 g cooked potatoes, cooled and riced; 180-220 g all-purpose flour; 1/4 tsp salt. Mix potatoes and salt with 180 g flour gently, adding more only until dough is softly shapeable. Rest refrigerated 20 minutes. Use smooth, cooled, dry potato mash. Fold just until the dough holds a soft shape; avoid heavy kneading or adding all the upper flour amount automatically. Cover while chilling.
- 2
Roll into 1 cm ropes and cut 5 cm lengths; taper ends lightly with your palms. Dust lightly and roll with gentle pressure. Keep pieces similar in thickness, tapering the tips without making the middle thick. Separate on the work surface so they cannot stick.
- 3
Boil gently in batches until floating, then 2 minutes more. Drain. Drop separately into enough water for circulation. Floating starts the final cook; test a uniformly tender center and lift promptly rather than leaving in the water.
- 4
Topping: 60 g butter; 80 g ground poppy seeds; 50 g powdered sugar. Toss with melted butter and scatter over poppy seeds mixed with sugar. Toss gently with the measured butter, then scatter the poppy-sugar mixture just before serving so it does not dissolve into a wet paste.
Note
This source-grounded version is egg-free. Dry potatoes keep flour needs low; do not knead like bread.