Kletzen Potato Dumplings

Knead the curd cheese in a bowl with wheat semolina, flour, sour cream, yolks, a little salt, grated lemon zest and melted butter to a smooth dough. Let dough rest in refrigerator for 1 hour. Form into a roll on a floured work surface, cut off pieces and flatten them into round disks with floured hands. Place a prepared ball of kletzenfülle on each and form into dumplings. Cook in hot salted water for about 12 minutes until lightly boiling. Meanwhile, mix the poppy seeds with powdered sugar. Sprinkle it all over the dumplings and pour hot butter over them. For the filling, boil the soaked cucumbers overnight until soft, strain, remove the stems and chop finely. Mix with honey and form into small balls. If the mixture is too soft, correct the consistency with grated nuts.

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