Sweet Potato Dumplings with Poppy Seeds

Ingredients

• 750 g starchy potatoes
• 100 g flour
• 0.25 tsp Salt
• 1 pinch nutmeg
• 2 Eggs
• flour (for shaping)
• butter (for tossing)
• 6 tbsp butter
• 3 tsp finely ground poppy seeds
• 2 tbsp powdered sugar

Instructions

1. 1.

   Cook the potatoes as whole boiled potatoes, peel them while hot and press through a potato masher. Spread the mashed potatoes out to steam off excess moisture and let cool.

2. 2.

   Bring a wide pot of salted water to a boil.

3. 3.

   For the potato dumplings sprinkle two-thirds of the flour amount, salt, and nutmeg over the potatoes, loosely crumble. Whisk the eggs, fold in with a fork. Quickly combine everything into a dough. Add remaining flour if needed.

4. 4.

   Shape the dough into about 2 cm thick rolls, cut into equal pieces, and form finger‑sized dumplings on a floured surface. Toss the dumplings in boiling salted water until they rise to the surface. Drain immediately and rinse briefly with cold water.

5. 5.

   Melt butter in a large pan, toss the dumplings and lightly brown them. Sprinkle poppy seeds and powdered sugar over the dumplings, stir well, and serve.