Šúĺlance s Makom

In a large bowl, combine the mashed potatoes, 300 g all-purpose flour, 100 g semolina, and a pinch of salt. Knead the mixture until you have a smooth, non-sticky dough.

Divide the dough into manageable portions. Roll each portion into a thin rope, about 1.5 cm in diameter. Cut the ropes into 3 cm-long pieces, then roll each piece between your palms to shape them into small, uniform dumplings.

Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings into the water in batches so you don't overcrowd the pot. Cook them until they float to the surface, which should take about 2-3 minutes. Drain the cooked dumplings well and transfer them to a large bowl.

In a separate bowl, whisk together 150 g ground poppy seeds and 100 g powdered sugar. Melt 100 g of butter in a small saucepan or microwave-safe bowl and keep it warm.

Drizzle the warm, cooked dumplings with the melted butter, tossing gently to coat them evenly. Then, add the poppy seed-sugar mixture and toss again until every dumpling is thoroughly coated.

Serve the šúĺance warm. If you like, you can dust them with a little extra powdered sugar or a drizzle of honey just before serving.