Kopytka - Polish Potato Dumplings

Ingredients

Potatoes

2 pounds, peeled and cubed

All-purpose flour

1 to 1.5 cups, plus extra for dusting

Egg

1, beaten

Salt

1 teaspoon

Unsalted butter

4 tablespoons, for sautéing

Bread crumbs

1/2 cup

Sour cream

1 cup, for serving

Chopped fresh parsley

1/4 cup, for garnish

Instructions

1. In a large pot, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
2. Mash the potatoes until completely smooth. Avoid lumps for the best texture.
3. In a large mixing bowl, combine the mashed potatoes, 1 cup of flour, beaten egg, and salt. Stir until a dough forms. If the dough is too sticky, gradually add more flour until it holds together without being overly dry.
4. Transfer the dough to a floured surface and knead gently for about 1-2 minutes until smooth and elastic.
5. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch thick, and cut into 1-inch pieces.
6. Bring a large pot of salted water to a boil. Carefully add the dumplings to the boiling water. Once they float to the surface, cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
7. In a separate pan, melt the butter over medium heat. Add the bread crumbs and sauté until they are golden brown and crispy, about 3-4 minutes.
8. To serve, plate the kopytka and drizzle with the buttered bread crumbs. Top with a dollop of sour cream and sprinkle with fresh parsley.