Sciskance

ingredients

1/2 kg boiled potatoes in skin and finely grated to taste smooth flour pcs salt pcs lard homemade pcs cumin for sprinkling

progress

Recipe from my grandmother’s kitchen. This simple recipe can be made by eye, depending on how many potatoes we have cooked. This recipe can also be made when you run out of potatoes from cooking.

1.

Prepare the ingredients. I also added whole wheat flour. If you cook the potatoes in their skins, it is a good idea to let them cool, peel and grate them. I used already cooked, steamed potatoes. For half a kilo of potatoes, add 2 tbsp lard, salt and flour.

2.

Knead the dough so that it is semi-stiff, like for lokše or plum dumplings. Progressively take a little of the dough at a time, make a peel and cut.

3.

From each piece, roll out a circle, brush with butter and salt.

4.

Turn, press gently and fold over and press from both sides.

5.

Place on a greased baking tray, brush with butter and sprinkle with caraway seeds. Bake until golden.

6.

Good taste!