CZECH POTATO PIEROGI FILLED with PLUM JAM and POPPY SEED TOPPINGCzech name: Bramborové taštičky plněné povidlím a sypané mákem
Written by Lucie Urbankova
Potato dough is used frequently in Czech Cooking to make sweet, but also salty dishes. It is often combined with plums, they can be fresh or plum jam. It is healthy and very tasty eaten any time of the year. Poppy seeds are rich in vitamins and especially calcium and it is good for hair and nails.
1 1/2 lb grated cooked potatoes
1 cup all-purpose flour
1 cup Wondra flour
1 cup cream of wheat (uncooked)
a pinch of salt
1 cup plum jam
2 Tbs dark rum
1/2 cup poppy seed
1 1/5 cup powdered sugar
1/2 cup unsalted butter (melted)
Make the filling by mixing plum jam with one shot of rum.
Put flour, cream of wheat, salt, grated potatoes and egg into the bowl mix into a dough. Flour working area and roll the dough to 1/8 inch thick. Cut into 3-in squares. Put one tsp of filling on every square and fold them in a half. You can use fork to close the edge and it gives a good appearance.
Then add them to a pot of boiling salted water and cook for 6 to 8 min. Remove from the water, put on a platter then sprinkle with poppy seed blended with icing sugar and melted butter.
Note: When poppy seed is used in any Czech recipe is it always ground. To grind poppy seed you can use an electric coffee grinder with the best results.