Description
Tender little potato dumplings
Ingredients
1 pound potatoes
1/ 2 teaspoon salt
1 egg
2 cups flour
Instructions
With the skins on, boil potatoes until tender, cool and then peel
Bring a large pot of salted water to a boil
Mash the potatoes thoroughly or process with a potato ricer
Stir in the egg and salt
Add enough flour to create a smooth dough, stirring just enough to incorporate the flour, overworking will make for tough dumpings
Take a small amount of the dough and roll on a floured surface to form a rope about 3/4 inch in diamter
Slice the rope on the diagional about 1/2 inch apart
Boil in salted water about 4 minutes without over crowding the pan, you’ll do multiple batches
Remove from the water with a slotted spoon
Serve topped with buttered bread crumbs, pan drippings, gravy or sugar
Notes
You can place kopytka on a cookie sheet before cooking and freeze, then place the frozen kopytka in a plastic bag to cook later, the dumpling equilavent of a brown and serve roll.