Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and boil the potatoes in salted water until they are tender. | 2. Drain the potatoes and allow them to cool. | 3. Process the potatoes through a ricer (or just mash them until there are no lumps) | 4. Place the potatoes in a bowl. | 5. Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt. | 6. Mix by hand until the ingredients are combined. | 7. Add more flour, as needed, until the mixture becomes a soft dough consistency. | 8. Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable. | 9. Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick. | 10. Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces. | 11. Repeat until you have the desired amount of pieces or you use up all the dough. | 12. Boil water in a large pot. | 13. When the water boils add salt. | 14. Drop the dough pieces into the boiling water. Do not overcrowd the pot. | 15. Allow the pieces to float to the surface and boil for another 3-5 minutes. | 16. Remove the kopytka from the water using a slotted spoon. | 17. Repeat until all are cooked. | 18. Serve with one of the toppings listed below or with mushroom gravy. | 19. ONION TOPPING: | 20. Melt butter in a pan. | 21. Add the onions and a pinch of salt and pepper. | 22. Saute the onions until they are a nice golden color. | 23. Serve over the kopytka. | 24. BREADCRUMB TOPPING: | 25. Melt butter into a pan. | 26. Add breadcrumbs. | 27. Allow the breadcrumbs to brown slightly. | 28. The consistency of this mixture should be moist, yet crumbly. | 29. Add more butter melted butter if needed. | 30. Serve over the kopytka. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5			-	-	-	-
egg	1			71.5	0.36	6.28	4.755
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt				-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
salt				-	-	-	-
pepper				-	-	-	-
butter	1/4	cup		256.5	11.7855	8.0145	21.6
breadcrumb	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.