Kopytka From Potatoes(Servings: 6) - cooking recipe

Ingredients

2 lb. potatoes, cooked and peeled
1 large egg
15 oz. flour
salt to taste

Preparation

Rub warm, cooked potatoes through a sieve or put through a meat grinder.
Cool the potatoes and beat in egg.
Add flour and salt.
Mix; place on a pastry board dusted with flour and knead to a smooth dough.
Divide the dough into 3 or 4 parts; form into finger-thick rolls and slice diagonally into small dumplings 1-inch thick.
Cook in a large amount of salted water.
Take out the cooked kopytka with a straining spoon and drain well.
On a dish, pour hot butter or pork fat with cracklings over this.
One small, finely chopped, onion may be fried in the pork fat.
The kopytka may be cooked a day ahead.
Before serving, throw them into boiling salted water and bring to a boil only once.
They will be like fresh.
They also taste exquisitely if reheated by frying.