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Sulance (Potato Dumplings)

Eleanor's girls loved to help Mother Kolarik make Sulance.  Mother let them make some in rings.  They loved finding them in a bowl at dinnertime.

3 large potatoes
1 egg
1 1/2 c flour
1/2 tsp salt
1/4 c butter
1/2 lb ground nuts
1/2 c sugar

Boil potatoes in skins.  When they are tender, peel them, put them through a ricer and cool.  Make a hollow in the riced potatoes, add egg and mix well.  Add flour and mix in until the dough stays together.  Place the dough on a lightly floured board and knead it, adding flour a little at a time till the dough no longer sticks to your hands.

Divide the dough into four or five parts and roll each into a long rope.  Cut each rope into 1/2-inch pieces.  Roll each half-inch piece in the palms of your hands till the ends are pointed.

Drop the dough into a kettle of rapidly boiling water and cook them for 5 minutes after they rise to the surface.  Drain well.  Place 1/4 cup of soft butter in the bottom of a bowl, add the Sulance and stir well.  Add ground nuts mixed with sugar to coat the Sulance.

Serve with broccoli soup as a main dish with fresh fruit for dessert.

Submitted by Eleanor Schwalm