The best kopytka are made when you maintain the perfect balance between potatoes and flour. How do you master this? Forget about weighing ingredients and rely on the tried and true "four-part" method, which has been around forever. Many cooks use it when preparing kluski śląskie (Silesian dumplings), but it's also perfect for kopytka.
Ingredients:
- 1 kg of potatoes
- 1 cup of wheat flour
- 1 egg
- Potato starch (as much as the dough will take)
- A pinch of salt
The best kopytka under the sun. They’ll be so good that even grandma will ask for the recipe
- Peel the potatoes, cut them into cubes, and cook until soft. Then drain the water and let them cool.
- While still warm but not hot, press the potatoes through a potato ricer. Transfer the potato mass to a bowl and divide it into four equal parts.
- Remove one of the four parts with a spoon, and in its place, add potato starch. Add salt, the egg, and the removed potatoes, then knead everything into a smooth dough.
- From the dough, form rolls. Gently flatten each roll and cut them into kopytka.
- Cook the prepared kopytka in batches in salted boiling water. It's best to remove them from the pot about 2 minutes after they float to the surface. For those you remove into a bowl, it's best to drizzle a bit of oil over them. This will prevent the cooled kopytka from sticking together. Enjoy!
