Kopytka (Potato Dumplings)

Ingredients

• about 910 g Potatoes
• 1 cup All-Purpose Flour
• 1 large Egg
• 1 teaspoon Salt
• 4 tablespoons Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly, return them to the empty pot, and mash them until smooth. Let the mashed potatoes cool slightly for about 5 minutes.
2. 2In a large bowl, combine the cooled mashed potatoes, 1 cup of all-purpose flour, 1 large egg, and 1 teaspoon of salt. Mix with your hands or a spoon until a cohesive dough forms.
3. 3Turn the dough out onto a clean surface. Gently knead the dough for 1-2 minutes until it is smooth.
4. 4Divide the dough into 2-3 portions. Roll each portion into a long rope, about 1.905 cm thick. Use a knife to cut each rope into 2.54 cm pieces.
5. 5Bring a large pot of water to a rolling boil over high heat. Carefully add the kopytka pieces to the boiling water and cook for 2-3 minutes, until they float to the surface and look slightly puffed. Use a slotted spoon to remove the cooked kopytka from the water and drain them well.
6. 6Melt the 4 tablespoons of butter in a large skillet over medium heat (176.7°C / 175°C).
7. 7Add the drained kopytka to the melted butter in the skillet. Sauté for 3-5 minutes, stirring occasionally, until the kopytka are lightly browned and slightly crispy on the outside.
8. 8Serve the kopytka hot, drizzled with the melted butter from the skillet.

Related Guides