Mákos Guba (Poppy Seed Dumpling)

Poppy seed is commonly used in Hungarian culinary art to create delicious deserts, and they are my favorites. I am thinking to myself: this is ridiculous for my heart to race when I see mákos guba on my dinner plate.

My memories take me back to my childhood when we celebrated my birthdays with poppy seed dumpling, instead of a cake. Years later it took me some effort to re-create my Mother's recipe for introducing poppy seed to my children. I do not think my efforts have been wasted because after a bowl of good vegetable soup they still consider a poppy seed desert a special treat.


Wash and boil the potatoes until tender; drain. Peel them as soon as they are cool enough to handle and put them through a ricer.

Slice up the bread sticks to about eight slices each, and fry them in a large skillet in the melted butter or cooking oil. Drain the croutons on paper towel, and set them aside.

In a deep bowl mix the flour, eggs, potatoes, croutons, nutmeg and a pinch of salt by hand until a soft dough forms. Set it aside to rest for 15 minutes.

Boil water with a pinch of salt in a large cooking pot.

Form tablespoon-size dumplings from the dough and immerse them in the boiling water. Cook uncovered on medium heat for about 10-12 minutes, or until they come up to the surface. Do not overcook.

Warm up the grease in the skillet. When the dumplings are done, lift them out with a slotted spoon and gently transfer them into the skillet. Keep them hot until serving.

Mix the poppy seed with the sugar and dust it over the dumplings.

Warm up the honey in an oven or microwave-proof dish, and douse the dumplings on the dinner plates.


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