Fried Potato Dumplings with Poppy Seed Sauce

Ingredients

• 900 g waxy potatoes
• Salt
• 80 g Butter
• 130 g flour
• 3 eggs
• vegetable oil (for frying)
• 2 tbsp sugar
• 1 Tbsp vanilla sugar
• 150 g ground poppy seeds
• 200 g whipping cream

Instructions

1. 1.

   Wash, peel, and boil the potatoes in salted water until tender. Drain most of the water, return the pot to low heat, add 50 g butter, gradually stir in the flour, and mash everything together. Remove from heat and fold in the eggs one at a time.

2. 2.

   Heat the frying oil in a large pot to about 180°C. Scoop out dumpling dough with a spoon, drop into the hot oil, and fry until golden brown. In a pan melt the remaining butter, add sugar, vanilla sugar, and poppy seeds, then pour in the cream. Simmer for 2-3 minutes.

3. 3.

   Remove the cooked dumplings with a slotted spoon, drain on paper towels. Spoon the poppy seed sauce onto a plate and arrange the dumplings on top. Garnish with mint leaves.