Classic Kopytka (Polish Potato Dumplings)

Peel the potatoes, cut them into evenly sized pieces, and place in a pot. Add enough water to cover them and 1 teaspoon salt, then cook for about 20–25 minutes, until a fork slides in easily. Drain thoroughly and let them steam-dry in the hot pot for 2–3 minutes.

Pass the potatoes through a ricer or mash them thoroughly, then spread them in a thin layer and let cool completely for about 30 minutes. Do not add flour to hot potatoes, as the dough may become sticky.

Add the flour, egg, and 1 teaspoon salt to the cooled potatoes. Quickly knead into a uniform, soft dough; if it is slightly sticky, dust with a small amount of flour, but do not work it any longer than necessary.

Dust the work surface with flour, divide the dough into 4 pieces, and roll each one into a rope about 2–3 cm in diameter. Cut the ropes diagonally into 3–4 cm pieces, tossing them lightly in flour so they do not stick together.

Bring 3 L water to a boil in a large pot. Add the kopytka in batches to gently boiling water, carefully stir along the bottom, and cook for about 2–3 minutes after they float to the surface. The kopytka should be soft but springy in the center; remove with a slotted spoon and serve immediately.