Polish “Little Hooves” Dumplings
Polish name: Kopytka Also known as: Little Hooves, Kopytka Dumplings, Polish potato dumplings
- 2.2 lbs potatoes 1 kg
- 2.5 cup all-purpose flour 300-350g
- 2 eggs
- 3 tbsp butter
- 3 tbsp breadcrumbs
Wash the potatoes, cook them in a peel (20 minutes, until soft).
Peel the potatoes, use potato press or grind them in a food processor. Place on the worktop sprinkled with flour, leave to cool. Mix sifted flour with the potatoes, add eggs, salt and quickly knead the dough.
Divide the dough into three parts and roll into long "snakes", each thick as a finger. Chop the dough snakes into 1-1.5 inch (3-4 cm) pieces.
Boil water in a large pot, add salt. Put kopytka into boiling water, stir them and cover with a lid. When they start t boil, remove the lid and remove from heat. Place cooked kopytka on a sieve with a slotted spoon and drain them off thoroughly.
Fry up the breadcrumbs on a dry pan until golden, add butter and pour over the dumplings lined up on a platter.