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Noodles with poppy seeds and honey

Desserts Regional Cuisine of Poland 50 min Medium 44 wyświetleń ~26.21 PLN - (0)
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Description

Traditional Polish dumplings with poppy seeds and honey are delicate cheese dumplings drizzled with an aromatic, sweet poppy seed sauce made with butter and honey. The dish combines the creamy texture of the dumplings with the crunchiness and oiliness of the poppy seeds, the sweetness of honey, and the subtle tartness of lemon zest — perfect as a dessert after dinner or for a festive table. The recipe uses easily accessible ingredients, and the addition of raisins or lemon zest is an optional "twist" that enhances the flavor and appearance of the dish. We provide detailed instructions for each step of the preparation, from ground poppy seeds to shaping the dumplings and serving, so that even a first-time cook can achieve a confident and delicious result. The portion is filling, aesthetically pleasing, and very Polish in character.

Ingredients Used

Ingredients (11)

Servings:
4
  • Cottage cheese 250 g
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 200 g
  • Ground poppy seeds 120 g
  • Sugar 50 g
  • Butter 50 g
  • Honey 80 ml
  • Milk 100 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Raisin 60 g
  • Lemon zest 6 g
💰 Szacowany koszt dania: ~26.21 PLN (6.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the poppy seeds

1

Pour the ground poppy seeds into a bowl. Heat the milk in a small saucepan until it is hot but not boiling (about 60°C — check by touching the outside of your wrist: it should feel distinctly warm). Pour the hot milk over the poppy seeds, cover with a plate, and set aside for 10 minutes to allow the poppy seeds to swell and release their flavor. After 10 minutes, check: the poppy seeds should be soft and moist, and the milk should be partially absorbed.

Ingredients: Ground poppy seeds, Milk
Use a small saucepan and a wooden spoon. If the poppy seeds are very dry or old, you can leave them in the milk for an additional 10 minutes. If you want, you can strain the poppy seeds through a fine sieve or blend them with an immersion blender to achieve a creamier consistency.
2

To the soaked poppy seeds, add sugar and half of the butter (25 g). Transfer the mixture to a small pan and heat over low heat for 4–6 minutes, stirring with a wooden spoon until the sugar dissolves and the butter combines with the poppy seeds to create a glossy mixture. Taste: the mixture should be sweet, aromatic, and slightly sticky. If you are using raisins, add them now to soak in the warm mixture.

Ingredients: Ground poppy seeds, Sugar, Butter, Raisin
Use a pan with a diameter of 20–24 cm. Stir constantly to prevent the poppy seeds from burning. If the mixture is too dry, add 1–2 tablespoons of milk.

Cake

3

Prepare the cottage cheese: if it is grainy, pass it through a sieve or mash it thoroughly with a fork in a large bowl to eliminate lumps. Add the eggs and a pinch of salt to the cottage cheese. Mix with a wooden spoon or spatula, then gradually add the flour — start with 150 g, kneading with short motions until the ingredients are combined. If the mixture is too sticky, add the remaining 50 g of flour. The dough should be soft, slightly elastic, and not sticky to the hands. Do not knead for too long — just enough for the ingredients to combine.

Ingredients: Cottage cheese, Wheat flour, Salt
Use a large bowl and a wooden spoon or a mixer with a dough hook (low speed). If you don't have a mixer, knead by hand for 2–3 minutes. Test: form a small ball — if it falls apart, add a little flour; if it is too sticky, add another 10 g of flour.

Shaping the dumplings

4

Sprinkle the work surface with a thin layer of flour (about 1 tablespoon). Divide the dough into 4 parts. Roll each part by hand into a thin rope about 2 cm thick. Using a knife or a pastry cutter, cut diagonally into pieces 2 cm long to get typical dumplings. An alternative for beginners: shape the dumplings with a spoon — scoop a spoonful of the mixture and cut off small portions with a knife without rolling (drop method). Place the dumplings on a floured board in a single layer.

Ingredients: Wheat flour, Cottage cheese
Use a pastry board or a clean countertop. If the dough sticks to your hands, lightly dust your hands with flour. Do not roll too hard — the dumplings should be delicate, not tough.

Cooking

5

In a large pot, bring 2 liters of water to a boil with a pinch of salt. Add the dumplings in batches (not too many at once — max 15–20 pieces), stirring with a wooden spoon to prevent them from sticking to the bottom. When the dumplings float to the surface, cook them for another 2–3 minutes. Use a slotted spoon to remove them and transfer to a plate or a wide dish. Repeat until all the dumplings are cooked.

Ingredients: Salt, Cottage cheese
Use a large pot (at least 3 l) and a slotted spoon. If you are cooking dropped dumplings, the time may be shorter — watch for them floating and try one dumpling to see if the center is soft (not raw).

Glaze

6

In a pan, heat the remaining 25 g of butter. Add the warmed poppy seeds with sugar and gently sauté for 1–2 minutes, just to combine the ingredients well and give the poppy seeds a shine. Remove from heat and stir in the honey (about 2/3 of the amount, leaving the rest for drizzling when serving). Taste: the mixture should be perfectly sweet and aromatic — if needed, add a bit more honey or sugar.

Ingredients: Butter, Ground poppy seeds, Honey, Sugar, Lemon zest
Use the same pan in which you cooked the pasta. Add the honey after removing from the heat to preserve its aroma. Additionally, you can add lemon zest for freshness.

Assembly and serving

7

Arrange the cooked dumplings on a warm plate. Drizzle them with a spoonful of poppy seed filling so that part of the dumplings is covered while some remain visible. Additionally, drizzle the dumplings with the remaining honey in a thin stream for shine and extra sweetness. Optionally, sprinkle a few teaspoons of whole poppy seeds for texture, add soaked raisins, and grate a bit of lemon zest on top as a decoration and flavor contrast.

Ingredients: Honey, Ground poppy seeds, Raisin, Lemon zest
Serve the dumplings hot. The best plate is a shallow, wide dish that allows for spreading the sauce and garnishes. Additionally, you can serve a cup of warm milk or tea with lemon.

Cleaning and final tips

8

After cooking, turn off the gas and set the pots aside to cool. Gather the leftover poppy seeds and use a sink brush to remove any flour remnants from the countertop. If there is any remaining poppy mass, store it in a closed container in the refrigerator for up to 3 days.

Use a damp cloth to wipe the countertop and warm water to wash dishes with poppy seed residue. Poppy seeds and honey are best stored in airtight glass or plastic containers.

Fun Fact

💡

It was believed that poppy seeds in Polish cuisine bring abundance and a sweet life — hence their presence in many holiday and special occasion desserts. Noodles with poppy seeds are a combination of folk simplicity and the richness of poppy aroma.

Best for

Święta Niedzielny obiad Spotkanie rodzinne

Tips

🍽️ Serving

Serve the dumplings hot, preferably on wide plates. For contrast, add natural yogurt or a spoonful of sour cream next to the serving. They taste great with coffee with milk or lemon tea. For children, reduce the amount of honey and sugar.

🥡 Storage

Store the noodles separately (in the fridge for up to 2 days) and the poppy seed filling (up to 3 days) in airtight containers. Heat the noodles in a small pan with a bit of butter or in the microwave for 30–60 seconds (depending on the amount). Lightly warm the poppy seed filling on the stove before serving, avoiding boiling.

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