Christmas Poppyseed Noodles {Kluski z makiem}

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Christmas Poppyseed Noodles {Kluski z makiem}

Christmas time in Poland (as far as culinary world goes) is the time when we get to prepare and enjoy all the special dishes of the season. Poppyseed noodles is one of these dishes, one of 12, to be exact. We only eat (and prepare) a special set of at least 12 dishes one time a year, savor and taste and love them, to put them away again until 12 months from now.

You can read more about the customs and traditions of Polish Christmas here.

Poppyseed noodles is a sweet mixture of pasta-like dumplings, called łazanki [wah-zah-nkee], cooked poppy seeds, sweet honey and raisins. This special dish, in different regions of Poland may also be served with boiled wheat grain instead of dumplings. In my house however, it was always łazanki, and it just tastes the best this way (to me;))

Kluski z makiem will be served after all of the savory Christmas dishes: mushroom soup, beet soup with dumplings, sauerkraut and mushroom pierogi, fried carp, Greek-style fish, herring in sour cream, jellied fish, cabbage with peas  or cabbage with mushrooms, but before the desserts: poppyseed roll, apple cake, cheese cake, Christmas fruitcake or/and ginger bread and cookies.

The amount of food and prep work is absolutely insane but the result is out of this world!!!

You will need a meat grinder to complete this recipe.

Christmas Poppyseed Noodles {Kluski z makiem}

  • Yields: 6-10 servings
  • Prep Time: 1 hour
  • Cook Time: 10 minutes

Ingredients

  • ⅔ c / 100 g / 4 oz of raisins
  • 7 oz / 200 g of raw poppyseeds
  • 1 c / 250 ml of water
  • 3 tbsp of honey
  • Pinch of salt
  • 2 tbsp of butter
  • 1 c / 100 g / 4 oz of walnuts
  • DUMPLINGS:
  • 1 ½ c / 190 g of all-purpose flour
  • 1 egg
  • ½ -⅔ c / 100-150ml of warm water

Instructions

  1. Place raisins in a container and cover with warm water. Set aside to soak.

  2. Place poppyseeds in a medium saucepan and add enough warm water to cover, set aside to soak for about 10 minutes, then boil for 20-25 minutes. Add a bit more water, if they get dry, enough to cover. After 25 minutes, drain well.

  3. Fill a medium-large pot with water, add a teaspoon of salt and a splash of oil and bring to boil.

  4. In the meantime, make dumplings by combining all ingredients in the mixing bowl of a stand mixer and mix with a hook attachment. If you are working by hand, mix all ingredients in a mixing bowl.

  5. When combined, transfer onto a clean, floured surface (preferably a large cutting board) and knead until smooth. Roll out with a rolling pin and cut into strips (a pizza cutter works great!) and then diagonally (see photo above).

  6. Sprinkle dumplings with flour and, with a help of your knife, lift them off of your surface, so they do not stick together (see photo above). When water is boiling, slide them off your cutting board into the pot and IMMEDIATELY stir gently, we don't want them clumping together. Turn heat down and let simmer until dumplings float to the top. Drain and set aside to cool.

  7. Now, we will work on the poppyseeds. Once they cool slightly you will have to put them through a meat grinder with the fine grinding plate - TWICE!

  8. Once you've done that, place ground poppyseeds in a medium pot, add: water (1 cup / 250 ml), honey, and a pinch of salt, and also water from soaking raisins. Simmer on low until water evaporates. Lastly, add butter and stir to melt and incorporate.

  9. Transfer poppyseed mixture to a large bowl, add raisins, walnuts and dumplings. Mix to combine. Dish can be served cold or warm.

Use a pizza cutter to cut strips.

“Fluff floured dumplings with a knife.

 

Poppyseed noodles can easily be prepared a day or two ahead of the big day. I prefer it cold, that’s how it was always served at my Christmas Eve dinner.

Happy cooking, smacznego and Wesołych Świąt Bożego Narodzenia!!

Love,

Anna

*you can use poppyseed cake filling (called “masa makowa” available at most Polish stores in the US or on line, link here). If you are using the canned filling, you will need about half of the can (about 450 g), and won’t have to add any nuts or honey, filling is ready to go!


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