Kopytka

Ingredients

Instructions

1. 1

   Bring a large pot of water to the boil. Add the potato chunks and cook until fully tender, 15-18 minutes; a knife should slide in easily with no resistance. Drain very well, then return them to the hot pot for 1 minute over low heat, shaking gently, to steam off excess moisture.

2. 2

   Mash or rice the hot potatoes until completely smooth. Spread them on a tray or large plate and let them cool for about 10 minutes until just warm, not hot. This keeps the dough from becoming sticky and prevents the egg from scrambling.

3. 3

   Transfer the warm potatoes to a bowl. Add the flour, egg, and 1 tsp fine salt. Mix gently just until a soft dough forms. Do not knead heavily; overworking develops gluten and makes kopytka dense.

4. 4

   Lightly flour the work surface. Divide the dough into 3 portions and roll each into a rope about 2 cm thick, dusting lightly as needed. Cut on the diagonal into bite-size dumplings about 3 cm long.

5. 5

   Bring a wide pot of water to a gentle boil and add 1 tsp fine salt. Cook the kopytka in 2 batches so they do not stick together. Once they float, cook for 1-2 minutes more; they should look slightly puffed and feel tender but not mushy. Lift out with a slotted spoon.

6. 6

   Melt the butter and toss the hot kopytka gently to coat. Serve immediately. If you like, add black pepper or fried onions at the table, though the dumplings are classic and delicious simply buttered.

Nutrition per serving

Notes

• •Use floury potatoes such as Maris Piper, King Edward, or Russet; waxy potatoes hold too much moisture and make the dough gummy.
• •If the potatoes seem very wet, add flour 1 tablespoon at a time, but keep it minimal for tender dumplings.
• •Kopytka can be boiled ahead, cooled, and then pan-fried in butter until golden.
• •A traditional serving idea is alongside sautéed onions, breadcrumbs browned in butter, or a meat stew.

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