OK, so this may not look like the Šulance hardcore Slovak-ophiles are accustomed to. But that’s because it’s made not with homemade plum jam like they use in a typical Slovak household, but sweetened stewed plums which, being chunky, rather dominate what’s underneath. However this traditional dumpling recipe is made with my girlfriend’s mothers recipe which is far simpler than any of the other recipes out there on the web (at least those written in English).
Dumpling Crash Course
Rule number one. Dumplings in the English language is a term generally used to describe lumps of dough (potato or bread based usually) cooked invariably via boiling. Slovakians have a lot more terminology for dumplings, made with potatoes or even veal. Names depend on the size, shape and ingredients: given they’re such an essential part of Slovak cuisine, expect more on all of this in future, dumpling-oriented posts. But Šulance, the subject of this post, are small potato dumplings served sweet with butter, sugar and poppy seeds and for some reason (rather than waiting for my girlfriend’s mum to make them) I decided to make them for my parents this weekend back in England.
I’m fully expecting this post to be challenged, but I’m sharing this information for the wannabe dumpling makers out there. However:
500 g potatoes and 180 g heavy (wholemeal is good) flour.
Ample amounts of butter, icing sugar, poppy seeds/walnuts and plum jam/apricot jam.
Boil the potatoes whole and with skins still on. Leave them to cool. They need to the cold when you start making the dough. Put the potatoes through a masher or roughly grate them and mix in the flour. For the dough, hat’s it. Don’t add egg like all the recipes say. There’s no need. Season to taste with salt. You’ll want it more salty if you’re using this for savoury dumplings (yes this dough can magically be used for savoury or sweet) and less for sweet (sulance etc). However you WILL STILL WANT SOME SALT FOR ŠULANCE TOO!
When a dough is formed, roll into several sausages and cut off portions (a few cm long and a couple of cm wide).
In a big pan of slightly salted boiling water (yep more salt) and add the mini-dumplings one by one. When they start to rise (like with gnocchi) leave them stewing for about five minutes.
Melt loads of butter in a pan and let the dumplings cool in the buttery mixture so they don’t stick. Cover with sugar. NOW. Apparently the proper serving method is with plum jam and poppy seeds OR apricot jam and walnuts. Being a man of excess, I used all four in liberal quantities – and it also tasted delicious. I would say make sure there are PLENTY of poppy seeds. This recipe turned out pretty much as good (taste wise) as you’ll get in a Slovak restaurant. I’m not boasting – it’s just quite easy to make, but fairly time consuming, what with the dough rolling etc. As for presentation… well, I never claimed to be a Slovak chef…