Remove peel from potatoes, cut into small pieces, cook in as little salted water as possible until half soft, sprinkle with flour, make several holes with the handle of a wooden spoon, steam for 20 minutes at very low heat with the lid closed. Strain off excess water – if there is any left. Mix potatoes and flour to a firm dough. With a spoon dipped in lard, cut out large dumplings, turn in melted lard, arrange on a baking dish.
Sprinkle the skubanki with grated poppy seeds, with crumbled cottage cheese or possibly with grated cheese.