Kopytka (Potato Dumplings) with Vegan Butter and Herbs

Ingredients

• about 910 g Russet Potatoes
• 1 cup All-Purpose Flour
• 0.25 cup Potato Starch
• 0.5 tsp Salt
• 4 tbsp Dairy-Free Butter
• 2 tbsp Fresh Herbs (dill, parsley)

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

Instructions

1. 1Place the about 910 g Russet Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly for about 5 minutes.
2. 2Peel the slightly cooled potatoes. Mash the peeled potatoes thoroughly in a large bowl using a potato ricer or masher until no lumps remain.
3. 3Add the 1 cup All-Purpose Flour, 0.25 cup Potato Starch, and 0.5 tsp Salt to the bowl with the mashed potatoes. Mix gently with your hands or a spoon until a cohesive dough forms. Be careful not to overmix, as this can make the dumplings tough.
4. 4Lightly dust a clean work surface with a little flour. Roll the dough into a long rope, about 2.54 cm thick.
5. 5Using a knife, cut the dough rope into small diamond shapes, about 2.54 cm long. These are your kopytka.
6. 6Fill a large heavy-bottomed pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
7. 7Carefully add the kopytka to the boiling water in batches, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the dumplings float to the surface, which indicates they are cooked through.
8. 8Remove the cooked kopytka from the water using a slotted spoon and drain them well. Place the drained kopytka in a clean bowl.
9. 9Melt the 4 tbsp Dairy-Free Butter in a large skillet over medium heat (176.7°C / 175°C). Add the drained kopytka to the skillet and sauté for 3-5 minutes, stirring occasionally, until they are lightly golden brown on the outside.
10. 10Serve the golden-brown kopytka immediately, garnished with the 2 tbsp Fresh Herbs.

Substitutions

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