Ingredients
Instructions
- Peel and boil the potatoes in salted water until they are tender.
- Drain the potatoes and allow them to cool.
- Process the potatoes through a ricer (or just mash them until there are no lumps)
- Place the potatoes in a bowl.
- Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
- Mix by hand until the ingredients are combined.
- Add more flour, as needed, until the mixture becomes a soft dough consistency.
- Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
- Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
- Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
- Repeat until you have the desired amount of pieces or you use up all the dough.
- Boil water in a large pot.
- When the water boils add salt.
- Drop the dough pieces into the boiling water. Do not overcrowd the pot.
- Allow the pieces to float to the surface and boil for another 3-5 minutes.
- Remove the kopytka from the water using a slotted spoon.
- Repeat until all are cooked.
- Serve with one of the toppings listed below or with mushroom gravy.
- ONION TOPPING:
- Melt butter in a pan.
- Add the onions and a pinch of salt and pepper.
- Saute the onions until they are a nice golden color.
- Serve over the kopytka.
- BREADCRUMB TOPPING:
- Melt butter into a pan.
- Add breadcrumbs.
- Allow the breadcrumbs to brown slightly.
- The consistency of this mixture should be moist, yet crumbly.
- Add more butter melted butter if needed.
- Serve over the kopytka.