Bohemian Skubanky with Plum Compote

Summary

Ingredients

• 500 g potato (s), floury, peeled and weihed
• a bit salt
• 30 grams flour
• 30 g potato flour
• 2 egg yolks
• 2 tablespoon rapeseed oil
• 3 tablespoon, heaped powdered sugar
• 140 g butter
• 25 g poppy seeds, round
• 1 glass plums, or freshly cooked

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Instructions

1. Boil peeled potatoes in lightly salted water over high heat for 15-20 minutes until tender. Drain well. Mash with a potato masher until completely smooth with no lumps. Cool to room temperature. Add flour, potato flour, and egg yolks. Melt 50g of the butter and mix in. Combine everything into a smooth dough.
2. Heat the rapeseed oil in a pan over medium-high heat. Using a tablespoon, scoop and slide portions of dough into the hot oil to form dumplings. Fry for 2-3 minutes until golden brown, then flip and fry the other side for 2-3 minutes until golden brown. Remove to a plate.
3. Add the remaining butter to the pan over medium heat. Mix the poppy seeds with the powdered sugar. Add this mixture to the butter and stir for 1-2 minutes until lightly caramelized. Return the dumplings to the pan, turn once to coat with the poppy seed butter, and cook for about 1 minute.
4. Heat the plums in a separate pan or vessel for 2-3 minutes until warmed through. Arrange the cooked dumplings with the warm plums on a serving plate. Pour the poppy seed butter sauce from the pan over the dumplings and plums. Sprinkle additional powdered sugar on top. Serve warm, or cool and serve as a cold dessert if desired.