Šúĺlance s Makom
Šúĺlance s Makom from Slovakia.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 20 min
- Cook
- 3 min
- Rest
- None
- Total
- 23 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Šúĺlance s Makom is listed as dessert from Slovakia. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
- Potato700 g
- Wheat flour300 g
- Semolina100 g
- Saltto taste
- Poppy seeds150 g
- Icing sugar100 g
- Butter100 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Prepare the Potatoes Boil the potatoes with their skins on until tender. Let them cool completely (preferably overnight), then peel and mash them finely.
Step 2
Make the Dough In a bowl, combine mashed potatoes, flour, semolina, and salt. Knead the mixture until you get a smooth, non-sticky dough.
Step 3
Shape the Šúĺlance Divide the dough into portions and roll each into a thin rope (about 1.5 cm in diameter). Cut into 3 cm-long pieces and roll between your palms to shape small dumplings.
Step 4
Cook the Dumplings Bring a pot of salted water to a boil. Drop in the dumplings in batches and cook until they float to the surface (about 2-3 minutes). Drain and transfer to a bowl.
3 min
Step 5
Prepare the Topping In a separate bowl, mix ground poppy seeds and powdered sugar. Melt the butter and keep it ready.
Step 6
Assemble the Dish Drizzle the cooked dumplings with melted butter. Toss them in the poppy seed-sugar mixture until evenly coated.
Step 7
Serve and Enjoy Serve warm, optionally with a dusting of extra powdered sugar or a drizzle of honey.
Nutrition
Per serving · estimate
- Calories
- 734 kcal
- Protein
- 13.1 g
- Carbs
- 118 g
- Fat
- 23.1 g
- Saturated fat
- 13.4 g
- Fibre
- 6.8 g
- Sugar
- 27.9 g
- Sodium
- 234 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Šúĺlance s Makom take?
23 min all in — 20 min prep, 3 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Prepare the Potatoes Boil the potatoes with their skins on until tender. Let them cool completely (preferably overnight), then peel and mash them finely.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.