Polish Potato Hooves with Buttered Breadcrumbs

What you need

• 1 kg (2 1/4 lb) floury potatoes
• 280 g (2 1/4 cups) all-purpose flour
• 1 large egg
• 1 1/2 tsp salt, plus more for the cooking water
• 50 g (3 1/2 tbsp) butter
• 3 tbsp dry breadcrumbs
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Boil the potatoes whole in their skins until a knife slides in easily, 25 min.

2. 2

   Peel them while hot, holding each with a fork, then mash them or press them through a ricer until smooth. Spread on the counter and let cool for 10 min.

3. 3

   Add the flour, egg and 1 1/2 tsp salt. Knead quickly into a soft, slightly sticky dough. Over-kneading makes the kopytka tough.

4. 4

   Divide the dough into 4 pieces and roll each into a rope about 2 cm (3/4 in) thick, dusting the counter with flour as needed.

5. 5

   Cut each rope on the diagonal into pieces about 2.5 cm (1 in) long.

6. 6

   Bring a large pot of salted water to a boil. Add the kopytka in two batches and stir once.

7. 7

   Cook until they float, then 3-4 min more. Lift them out with a slotted spoon and drain well.

8. 8

   Melt the butter in a frying pan over medium-low heat. Add the breadcrumbs and fry for 2-3 min, stirring, until golden.

9. 9

   Toss the kopytka with the buttered breadcrumbs and finish with pepper. Serve hot.

Imported from polonist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.