Po, po, po, poppy Christmas! If you’re craving 1/12th of a hearty Christmas meal then look no further than these Kluski z Makiem from Polish your kitchen
Prep time: 30 minutes
Cooking time: 1 hour
Makes: 3/4 portion
Ingredients Sauce:
50g raisins
100g poppy seeds
1 1/2tbsp honey
1tbsp of butter
50g walnuts
Ingredients Dumplings:
80g flour
1 small egg
50-100ml warm water
1. Just poppy-ing in to say hello
Firstly add your 50g of raisins into a bowl and cover with warm water, banish these to the side (poor Tom) because we won’t be needing them for a while. Put the 100g of poppyseeds into a saucepan with enough warm water to cover and leave them to soak for ten minutes.
Once soaked, put the saucepan with the poppyseeds onto a medium heat and cook for 25 minutes adding a little more water if they look dry. After 25 minutes drain the poppyseeds
2. I dough what I want
While the poppyseeds are boiling it’s time to make the dumplings. Mix together the 80g of flour and egg adding the water slowly until you have a dough. Knead this on a worksurface for ten or so minutes until smooth as Pitbull’s head
Once the dough is smooth, roll it out thinly on a floured worksurface and cut into diamond shapes (preferably with a pizza cutter or pastry cutter for maximum beauty)
Boil a pan of water and once boiling, add in the pastry diamonds to cook. They are done once they float to the surface. Remove with a slotted spoon (not pictured….)
3. Copy paste
Once the poppyseeds are cooked and drained, blitz them up to a paste with your pegleg. The more ground they are the better, so don’t be shy with the amount of time you spend blending!
Add the poppy seed paste back into the saucepan along with 125ml of water, 1 1/2tbsp of honey and a pinch of salt along with the water that has been used to soak the raisins (not the raisins though!)
Simmer (or viogorously boil like us if you are getting hungry) this mixture until all of the water is evaporated and then stir in 1 tbsp of butter
Chop up your walnuts and then add to the poppy seed mixture along with the dumplings and the raisins. Stir it all together to combine.
Dink and sink!
Food for Thought
Lizzy says: “As soon as Kate an I realised that we were making the wrong recipe (we had seen another one from a youtuber cooking Christmas dishes from around the world) I knew that I wasn’t going to like this. Partially it is my fault, because I did not have a peg leg on hand, so had to use a pestle and mortar to grind down my poppy seeds. But the overall taste was like watery honey and grit. 1/10”
Kate says: “So… My bad on this recipe because I thought it was this one from Let’sKwook so I was expecting sweet and nutty noodles and that’s definitely not what these are. A little unfair as this one started on the back foot because of that ,but I needed it to be much much sweeter. I liked the chewy dumplings but the ‘sauce’ was just too much work for too little reward. It also reminded me a lot of the poppy seed drink aguonpienis we gasped in a Gaspmas past (for some interesting backstory on poppyseeds at Christmastime in Eastern Europe see here). Kudos to all the Babcie out there who make this as part of the Christmas dinner because making this and eleven other dishes is a feat! Not one I am likely to repeat 2/10″
1.5/10 Gasps
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