Slovak Cheese Šúľance with Poppy Seeds

Squeeze the farmer's cheese well to remove excess moisture, transfer it to a bowl and mash with a fork. Add the egg, flour and salt, and knead a soft but not sticky dough.

Transfer the dough to a lightly floured board and roll it into a thick rope about 2.5–3 cm in diameter.

Cut the rope into pieces roughly 1 cm wide. If needed, roll each piece gently between your palms to smooth out the edges.

Bring a large pot of water to the boil, salt it, then reduce the heat to a gentle simmer. Drop in the šúľance in batches so they float freely.

Cook the šúľance until they rise to the surface, then simmer for another 1–2 minutes; the total cooking time should be about 5–7 minutes. Remove with a slotted spoon and do not rinse.

Mix the ground poppy seeds with the powdered sugar. Melt the butter in a small saucepan or skillet over low heat, without letting it come to a boil.

Arrange the hot šúľance on plates, drizzle with the melted butter and sprinkle with the poppy seed-sugar mixture. Serve immediately.