Šúĺlance s Makom

Name: Šúĺlance s Makom
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: Slovakia
Ingredients: 700g Potatoes; 300g All purpose flour; 100g Semolina; Pinch Salt; 150g Ground Poppy seeds; 100g Powdered Sugar; 100g Butter

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Slovakia flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 73 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Prepare the Potatoes.
Boil the potatoes with their skins on until tender.
Let them cool completely (preferably overnight), then peel and mash them finely.
Make the Dough.
In a bowl, combine mashed potatoes, flour, semolina, and salt.
Knead the mixture until you get a smooth, non-sticky dough.
Shape the Šúĺlance.
Divide the dough into portions and roll each into a thin rope (about 1.5 cm in diameter).
Cut into 3 cm-long pieces and roll between your palms to shape small dumplings.
Cook the Dumplings.
Bring a pot of salted water to a boil.
Drop in the dumplings in batches and cook until they float to the surface (about 2-3 minutes).
Drain and transfer to a bowl.
Prepare the Topping.
In a separate bowl, mix ground poppy seeds and powdered sugar.
Melt the butter and keep it ready.
Assemble the Dish.
Drizzle the cooked dumplings with melted butter.
Toss them in the poppy seed-sugar mixture until evenly coated.
Serve and Enjoy.
Serve warm, optionally with a dusting of extra powdered sugar or a drizzle of honey.

Why this works on a weeknight

Šúĺlance s Makom lands at about 45 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Šúĺlance s Makom actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Slovakia