Kopytka

Method

1. Peel the potatoes, cut them into even 4 cm chunks and put them in a 20 cm pot with cold water to cover by 2 cm. Bring to the boil on high heat, then lower to medium heat and simmer for 18 min, until a knife slides through the chunks with no resistance.

   Add in this stepFloury potatoes 500 g

   high heat→medium heat

2. Drain well, return the potatoes to the hot pot off the heat for 1 minute so the steam escapes, then press them through a ricer or mash until completely smooth, with no lumps. Spread the mash on a board or large plate and leave for 20 min, until fully cooled. Warm potato soaks up more flour and makes heavy, gummy dumplings.

3. Gather the cold potato into a mound, make a well and add the egg, salt, potato starch and most of the flour. Knead briefly with your hands, just until a soft, smooth dough forms that no longer sticks to your fingers. If it is still sticky, add a little of the remaining flour; stop as soon as it comes together.

   Add in this stepEgg, beaten (for 1 to 2 servings, use half a beaten egg) ½Salt (for the dough) ½ tspPotato starch 20 gPlain flour 126 g

4. Dust the worktop with the remaining flour. Divide the dough into 4 and roll each piece into a rope about 2 cm thick. Flatten the top slightly with the side of your hand, then cut on the diagonal every 2 cm to make diamond-shaped 'hooves'. Lay them on a floured tray without touching.

   Add in this stepPlain flour 14 g

5. Melt the butter in a 24 cm frying pan on medium heat. Add the diced bacon and the onion, chopped finely, and fry for 10 min, stirring often, until the bacon is crisp and the onion soft and golden. Keep warm.

   Add in this stepButter 25 gSmoked bacon or pork belly, diced 60 gOnion 1

   medium heat

6. Bring 3 L of water to a rolling boil on high heat and add the salt. Drop in the kopytka in batches so they have room to float in a single layer, and stir once gently so they don't stick to the bottom. When they rise to the surface, cook for 2 min more, then lift them out with a slotted spoon.

   Add in this stepSalt (for the cooking water) 2 tsp

   high heat

7. Put the drained kopytka straight into the pan with the bacon and onion and toss gently to coat. Sprinkle with dill and serve hot, with a spoonful of sour cream or a cucumber salad if you like.

   Add in this stepChopped dill 1 tbsp