Kopytka: Polish Potato Dumpling with Melted Butter and Breadcrumbs Topping

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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

Step 9

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