Instructions

1. Prepare Potatoes Peel the potatoes and boil them in salted water. Drain and mash into a smooth puree. Transfer to a bowl and let cool completely. This can be done on the previous day.

2. Make the Dough Add the flour and the egg to the cooled potatoes. Combine the ingredients and knead gently until they form a smooth, uniform dough. It should be slightly, but not very sticky. Add more flour sparingly if needed.

3. Shape the Rolls Divide the dough into 6 to 8 equal parts. Roll each part out on a lightly floured surface to form a long cylinder about the thickness of your thumb.

4. Cut the Dumplings Cut the rolls into pieces about 1.5 to 2 cm wide.

5. Boil Bring a large pot of salted water to a rolling boil. Cook the kopytka in batches by carefully dropping them into the water.

6. Stir and Drain During boiling, gently stir the water with a wooden spoon to check that the kopytka haven’t stuck to the bottom. Once they float to the surface, let them simmer for about 3-5 minutes, or until soft and cooked through. Remove with a slotted spoon.

7. Serve Serve the dumplings warm, topped with fried pieces of bacon/pancetta or onions.