Kopytka (Polish Potato Dumplings)

Peel the cold boiled potatoes and mash or rice them very smooth onto a clean work surface. Spread them out to let any steam escape.

Make a well, crack in the egg, add the salt and about three-quarters of the flour, and bring it together into a soft dough. Add more flour only until it stops sticking to your hands — the less flour, the lighter the kopytka.

💡 Do not knead it like bread. Work it just until it comes together; over-working develops gluten and makes the dumplings chewy.

Divide the dough and roll each piece into a long rope about 2 cm thick. Cut across on the diagonal at 2 cm intervals so each piece is a little slanted wedge — the classic 'little hoof' shape.

Boil in a wide pot of well-salted water in batches. They sink, then rise; once they float, give them 2 minutes more and lift out with a slotted spoon.

Toss the drained kopytka in warm butter and serve. They are a side to saucy stews like goulash, or a plain supper on their own under fried onions or buttered breadcrumbs.