Zemiakové šúľance: Slovak potato dumplings with breadcrumbs, melted butter, and plum jam

Tip: tap a step to mark it as done.

1. Boil the potatoes in their skins and let cool, even overnight in the refrigerator.

2. Peel the potatoes and grate them finely.

3. Add the egg and the sifted semi-coarse and coarse wheat flours. Work by hand into a soft dough that is not sticky.

4. Shape the dough into ropes, cut them into smaller pieces, and roll each piece between your palms into a finger-shaped dumpling.

5. Drop the dumplings into boiling, well-salted water, stirring occasionally to keep them from sticking to the bottom.

6. Once they float to the surface, cook for 1 more minute, then remove immediately.

7. Sprinkle with toasted breadcrumbs and powdered sugar, drizzle with melted butter, and top with a spoonful of homemade plum butter.

Tip: Let the potatoes cool completely after cooking, even overnight in the refrigerator—you'll need less flour for dusting when working with the dough.

This recipe was translated from the Slovak original: Babkine zemiakové šúľance so strúhankou: s roztopeným maslom a lyžicou domáceho lekváru