Poppy Pastries From Potato Dough

For the poppy seed dumplings made from potato dough, press the cooked, peeled potatoes through the press and allow to cool completely. In the meantime, prepare the filling.

Mix poppy seeds, sugar, butter (liquid) and rum well. Then mix the potato mixture with flour, egg, sour cream, lukewarm liquid butter and the pinch of salt with your hands to form a dough.

Process immediately, otherwise the dough may become soft and sticky.

Roll out on a floured surface to a thickness of about 5 mm and cut into 20 squares of 8 cm each. Place the poppy seed filling in the center. Fold diagonally and press the edges well together.

Place in boiling water mixed with vanilla sugar and salt and cook uncovered at low heat for about 10 minutes. Do not put in too many pouches at the same time, preferring to work in stages.

Remove from water with a perforated scoop, drain and toss in melted butter. Serve sprinkled with poppy seeds and sugar.

Preparation Tip:

Sweet tooths can also add jam to the poppy seed pockets.

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