Kopytka: Polish Potato Dumpling with Melted Butter and Breadcrumbs Topping

Ingredients

• 2.2 lbs potatoes, 1 kg
• 2.5 cup all-purpose flour, 300-350g
• 2 eggs
• pinch of salt
• 3 tbsp butter
• 3 tbsp breadcrumbs
• pinch of dried thyme (optional)
• pinch of pepper

Instructions

1. 1

   Wash the potatoes, cook them in a peel...: Wash the potatoes, cook them in a peel (20 minutes, or until soft).

2. 2

   Peel the potatoes, mash them using potato press...: Peel the potatoes, mash them using potato press or grind them in a food processor. Place the mash on the worktop sprinkled with flour, leave to cool.

3. 3

   Mix sifted flour with the potatoes, add eggs,...: Mix sifted flour with the potatoes, add eggs, season with salt and quickly knead the dough.

4. 4

   Divide the dough into four or five parts...: Divide the dough into four or five parts and roll into long "snakes", each as thick as a thumb. Chop the dough into 0.8 inch (2 cm) hoof-shaped pieces.

5. 5

   Boil the water in a large pot, add...: Boil the water in a large pot, add salt. Put kopytka into the boiling water one by one, stir gently and cover with a lid.

6. 6

   When they start to boil, remove the lid....: When they start to boil, remove the lid. Wait for the moment when kopytka start to float. Reduce the heat and cook for another 4-5 minutes until they're soft. Gently stir with a wooden spoon from time to time, so they won't stick to the pan.

7. 7

   Using a slotted spoon, carefully remove cooked dumplings...: Using a slotted spoon, carefully remove cooked dumplings from the pan and onto a sieve. Drain them off thoroughly and set aside.

8. 8

   On a small frying pan, melt the butter...: On a small frying pan, melt the butter (on low heat, don't burn it!). Add breadcrumbs and fry them until golden.

9. 9

   Serve kopytka on a plate and top with...: Serve kopytka on a plate and top with our breadcrumb topping. Sprinkle with pepper and dry thyme (optional).