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INGREDIENTS FOR DOUGH
- 350 g coarse flour
- 1 teaspoon salt
- 1 kg potatoes, cooking type B or C
INGREDIENTS FOR FINISHING
- 3 tablespoons lard
- 5 tablespoons ground poppy seeds
- 5 tablespoons powdered sugar
FOOD PAIRING WITH COFFEE
- This dish is best enjoyed with quality coffee.
DOUGH PREPARATION
- 1Peel the potatoes, rinse them with cold water, cut them into smaller pieces, place them in a pot, and pour 500 ml of cold water over them. Salt the water and bring it to a boil. Cover with a lid, reduce the heat to less than half, and cook until tender.
- 2When the potatoes are almost tender, drain about half of the water. Leave the remaining water in the pot with the potatoes. While still hot, mash the potatoes as quickly as possible with a potato masher.
- 3Using an inverted wooden spoon, make indentations in the potatoes down to the bottom of the pot, cover everything with coarse flour, and put the lid on. The flour will steam better with the help of these indentations (chimneys). Leave the covered pot in a warm place for at least 10–12 minutes. Thoroughly mash the steamed flour with the potatoes once more with a potato masher and stir until smooth with a wooden spoon.
FINISHING
- 1Using a spoon dipped in warm lard, scoop out the škubánky from the dough. On a plate, sprinkle them with ground poppy seeds mixed with powdered sugar. Finally, drizzle them with warm lard.
Tip
Use only enough water to barely cover the potatoes when cooking them. No more. For better steaming, you can cover the pot with a clean cloth and then put the lid on. This will allow less steam to escape. You can also sprinkle the škubánky with grated quark and drizzle with butter.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef