Kopytka (Potato Dumplings)

Ingredients

• 2 pounds Potatoes
• 1 cup All-purpose flour
• 1 large Egg
• 1 teaspoon Salt
• 4 tablespoons Butter
• 0.5 cup Breadcrumbs

Instructions

1. 1Place the 2 pounds of potatoes in a large heavy-bottomed pot and cover them with cold water. Bring the water to a boil over high heat (approximately 212°F / 100°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the potatoes and then mash them thoroughly with a potato masher until no lumps remain.
2. 2Allow the mashed potatoes to cool in the bowl for at least 10 minutes, or until they are warm to the touch but not hot. This prevents the 1 large egg from cooking prematurely when mixed.
3. 3In a large mixing bowl, combine the cooled mashed potatoes, 1 cup of all-purpose flour, the 1 large egg, and 1 teaspoon of salt. Mix with your hands or a sturdy spoon until a soft, uniform dough forms.
4. 4On a clean, dry countertop, divide the dough into 2-3 equal portions. Roll each portion into a long rope, approximately 1 inch (2.5 cm) thick.
5. 5Using a knife, cut each rope into individual pieces, approximately 1 inch (2.5 cm) long, creating the kopytka dumplings.
6. 6Fill a large heavy-bottomed pot with at least 4 quarts (3.8 liters) of water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Carefully drop the kopytka into the boiling water in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the dumplings float to the surface and appear slightly puffed. Remove the cooked kopytka from the water using a slotted spoon and set aside.
7. 7In a 10-inch (25 cm) skillet, melt the 4 tablespoons of butter over medium heat (approximately 300-325°F / 150-163°C). Add the 0.5 cup of breadcrumbs to the melted butter and cook, stirring constantly, for 3-5 minutes, or until the breadcrumbs are evenly golden brown and fragrant.
8. 8Divide the cooked kopytka among serving plates and generously spoon the browned butter breadcrumbs over them. Serve immediately.

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