Kopytka (Polish Potato Dumplings) with Mushroom Sauce

Pass the cooked potatoes through a ricer while still warm, or mash thoroughly with a potato masher. Let cool slightly so they are no longer steaming heavily before you add the egg. Do not use a blender, which can make the mixture gluey.

Reserve a little of the measured flour for dusting the work surface. Add the rest to the potatoes with the egg and 1/2 teaspoon of salt. Quickly knead into a soft dough, just until combined; prolonged kneading or adding extra flour makes the dumplings less tender.

On a work surface lightly dusted with the reserved flour, roll the dough into ropes about 2 cm thick. Cut diagonally into kopytka about 3 cm long. Add to boiling water in batches and gently move a spoon through the water to prevent sticking to the bottom. Cook at a gentle boil for 2–3 minutes after they float. Check one dumpling: its center should be evenly cooked, with no raw dough. Lift out the cooked dumplings with a slotted spoon and drain thoroughly.

Meanwhile, clean and slice the mushrooms. Heat the oil in a frying pan over medium heat and cook the mushrooms for 5–7 minutes until their visible water evaporates. Add 1/4 teaspoon of black pepper, reduce the heat and pour in the cream. Simmer gently for 3–4 minutes, stirring along the bottom, until the sauce thickens slightly and coats the mushrooms.

Add the drained kopytka to the sauce and stir carefully to avoid breaking them. Serve immediately in four portions while the sauce is hot and creamy.