Kopytka (Polish Potato Dumplings)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Place the cooled mashed potatoes on a clean work surface or in a large bowl.

   Kokkens tips: Ensure potatoes are completely cooled to prevent the dough from becoming too sticky.

2. 2

   Add the all-purpose flour, egg, salt, and black pepper to the mashed potatoes.

3. 3

   Gently mix and knead the ingredients together until a soft, uniform dough forms. Do not overmix.

   Omtrent 5 min

   Kokkens tips: The dough should be soft but not overly sticky. Add a tiny bit more flour if needed, but sparingly.

4. 4

   Divide the dough into 3-4 equal portions.

5. 5

   Roll each portion into a long cylinder, about 1.5 cm (0.6 inch) in diameter.

   Omtrent 5 min

   Kokkens tips: Lightly flour your hands and the work surface if the dough is a bit sticky.

6. 6

   Cut each cylinder diagonally into 2-3 cm (about 1 inch) pieces, creating the characteristic diamond shape.

   Omtrent 5 min

7. 7

   Bring a large pot of generously salted water to a rolling boil.

   Omtrent 5 min

8. 8

   Carefully drop the kopytka into the boiling water in batches, making sure not to overcrowd the pot.

   Omtrent 1 min

   Kokkens tips: Cooking in batches ensures the water temperature doesn't drop too much.

9. 9

   Cook for about 2-3 minutes after they float to the surface, or until tender.

   Omtrent 3 min

   Kokkens tips: Taste one to check for doneness; they should be soft and chewy.

10. 10

    Remove the cooked kopytka with a slotted spoon and drain thoroughly.

    Omtrent 1 min

11. 11

    Serve immediately, optionally tossed with melted butter and sprinkled with fresh parsley.