Šúĺlance s Makom
Šúĺlance s Makom from Slovakia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 3 min
- Total
- 8 hr 28 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 are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Potato700 g
- Wheat flour300 g
- Semolina100 g
- Saltto taste
- Poppy Seeds150 g
- 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.
480 minStep 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 minStep 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.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
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
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. 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 — not a chatbot.
How long does Šúĺlance s Makom take?
8 hr 28 min all in — 25 min prep, 3 min cook, 8 hr rest. That is the time on this recipe, not a guess.
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.
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.
How much sugar?
100 g of Sugar.
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.