Skubanky is a traditional main course in the Czech Republic, but since it tastes sweet, Skubanky fits more into the dessert category if served in other countries. In the Western part of the Czech Republic it is also called kucmoch, however in both cases it is a simple meal out of boiled potatoes, little bit of flour, sugar and a lots of butter. CZ: Je na case uvarit si skubanky! Od te doby, co jsem je naposledy jedla uplynulo asi 100 let, tak jsem si rekla, ze je na case, aby si me chutove bunky trosku zavzpominaly. Me skubanky (nebo-li kucmoch) dopadli trosku ridce, ale stejne jsem si na nich pochutnala. Ingredients
:
- 2 lbs of potatoes (about 16 medium-sized potatoes; If you make a circle with the thumb and the index finger and let about 2 inch space between the tips, that is a medium potato)
– use Russet potatoes as they have the largest amount of potato starch in them
- 7 oz (1 cup) of all-purpose flour (Wondra flour works even better)
- 1 stick of melted butter
- ground poppy seeds (0r cinnamon) and sugar for dusting the škubánky
No. of servings: 4 Method: Cooking time: about 45 minutes
- Peel, wash and cut the potatoes
- Place them in a pot and fill it with just enough (salted) water to cover the potatoes.
- Cook them until the potatoes are soft and drain them, keeping the hot potato water on the side.
- Mash the potatoes until smooth, make small wells in them with the handle of a wooden spoon and fill those wells with flour.
- Pour half of the hot potato water on top of the potatoes and cover.
- Leave the pot in a warm place for 15 minutes to steam.
- Mix the flour and potatoes together until smooth. The mixture should be firm, not runny (you may also add a little more water if necessary).
- Use a greased spoon to spoon out lumps of the mixture on a plate.
- Dust the lumps with sugar and poppy seeds (or cinnamon)
- Pour melted butter on top.
PS: Cold škubánky can be prepared with salt and served as a side dish. Simply make patties out of the mixture, fry them up in a pan and add salt. They go well with smoked meat or on their own with fried onions and bacon.
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Diky za recept. Skubanky je jedno z mych nejoblibenejsich jidel. Ja vetsinou pouzivam Wondra flour na ceske recepty nebo Better for Bread flour. Wondra je velice blizko k polohrube mouce.Kdyz potrebuji hrubou mouku, tak vetsinou mixuji Cream of Wheat (regular) and Wondra.
Vyborny napad, Mariko!
Mam pro tebe otazku: kdyz jsem delala ty skubanky, vysly mi docela ridce; asi jsem tam nechala vic vody? Vsechny recepty rikaji “vylijte do mouky/brambor polovinu usetrene horke vody..”, ale nikdo nerika kolik vody se tam vubec ma dat! Polovinu z ceho??? 🙁
Tanjo, brambory by mely byt potopene, zkus pridat asi jeste 1/2 a pound of potatoes. Pouzij jenom Russet, ty maji v sobe hodne skrobu ( to je dulezite, aby testo nebylo ridke).Muj recept take rika, ze brambory by mely byt zalite horkou vodu, kdyz je davas varit. Kdyz lsou brambory skoro uvarene,tak vylejes vodu. Zbytek vody by mel byt do poloviny vysky brambor v hrnci. Pak udelas dulky do brambor, zasypes mokou a nechas dovarit. Nakonec rozstouchas brambory a vymichas v kasi. Doufam, ze to je srozumitelny. Dobrou chut.
I was wondering why I had never heard of this food…yet it looked very familiar. It dawned on me that we used to call it “sulanky” as kids! Until now I didn’t know that they were called ‘skubanky”.
Anybody else call it ‘sulanky’ or was that my ‘kid way’ of saying it…
btw, can’t wait to make this recipe! delicious!
Diky Moc Mariko!! Musim ty tve rady do toho receptu pridat, aby tomu lidi vic rozumeli 🙂
Hi Veronika! I love your “sulanky” translation :)) The verb “sulit” means “cheat” so that would mean that you were eating “cheating lumps” :)))
Ahoj Tanja,
Over the holiday weekend, I tried the Skubanky receipt. It was a challenge. In retrospect I didn’t use enough flour and too much potato water. Somehow, I did end up with edible Blobs. The sugar and Mac helped to cover my mistakes. I need more practice. Thanks for posting the receipt.
Albert
Hi Albert!
Thank you for giving me the idea!
Yes, my first Skubanky were also kind of runny but I just used too much water like you. Thanks to Marika who commented on this recipe, I improved the recipe description 🙂
Ahoj Tanja,
On the day after I prepared the Skubanky, I made a routine scheduled visit to my doctor. This always includes a check of my blood pressure. It was higher than normal for me. After some questioning we concluded I consumed too much salt the day before.
Next time I make Skubanky, I will pressure cook the spuds for 5 min using water without salt, collect the cooked spud in a colander and discarding all the water. I have made mashed the potatoes in a regular electric mixer by adding milk (cream if available), 1 or 2 Tbls of butter and only a dash of salt.
I plan to repeat this Skubanky experiment sometime next week. Since the Skubanky receipt is a variation of potato bread, the next step is to add flour to the mixing bowl, stir and cook the mixture in a double boiler.
Slán,
Albert
I know this is an older post, but just wanted to add my 2 cents.
Veronika, we also used to call this Sulanky. I’m from southern Bohemia/Moravia border so maybe that’s why? I know that many times same foods were called different names depending on the region.
I make these for my kids and they love them. But I totally cheat – I buy the prepared potato gnocchi that usually come in a vacuum sealed package. They last forever so I stock up when they are on sale for about $1/package. For that price it wouldn’t even be worth it going through all the trouble to make these from scratch.
I have the old fashioned “mlynek na mak” , the machine which crunches the poppy seeds.
My grandma also used to make a variation of this called “vopelky”. Same dough, but rolled out into thin circles which were then baked directly on top of the wood-burning stove. She would then layer them in a bowl with the poppy/sugar mixture and tons of melted butter. We’d eat them directly out of the bowl, just roll them up and in they go. Yum!!!
My grandmother made skubanky with leftover mashed potatoes. She made mounds of potatoes in a fry pan with butter and lots of sauted onions. I have tried to get this recipe but only can find skubanky made with poppyseed and sugar. Does anyone have this variation?
Hi Barbara, I think your grandma made her own version of skubanky. She was inventive and resourceful, did not want the rest of the potatoes go to waste so she did what you have mentioned above. The reason why she called them skubanky is that skubanky look very similar to it.
My poppy seed mill just broke down. Do you have ideas of where could I get a good poppy seed mill in the USA? Maybe an electric one? I am looking for the very fine grinding. I checked the internet for couple of hours and I didn’t find what I need.
Thank you
Hi Dagmar .. not sure if you get this as its an older post .. try these guys .. sometimes they have it …. shoot them email …slovczechvardotcom
Sulanky .. my fav!
If you substitute 1/4 of the cup of flour with cream of wheat or semolina flour, you will get much better (and more authentic) results.
Dobrou Chut!
Mnam!!! What a great idea! Thank you!