Kopytka

Use 500 g cooked starchy potatoes, cooled and riced; 150-180 g all-purpose flour; 1 egg and the listed remaining ingredients. Mix potatoes, egg and salt with 150 g flour. Fold together gently, adding only enough extra flour for a soft dough that can be rolled. Use smooth, cooled, well-drained potatoes; wet mash needs too much flour. Fold rather than knead vigorously. Stop adding flour as soon as the dough holds a rope; too much makes tough dumplings.

On a lightly floured surface, form 2 cm-thick ropes and cut diagonally into 2 cm pieces. Dust only lightly and roll with gentle pressure. Keep the pieces similar in size, separating them on a floured tray so they do not stick.

Boil in batches until floating, then simmer 3-4 minutes longer. Drain. Use a gentle bubble and add pieces separately. Floating starts the final cook; cut one to check a uniformly tender, not gluey or raw, center. Drain immediately rather than leaving them in hot water.

Topping: 40 g butter; 30 g breadcrumbs; 1/4 tsp black pepper. Brown breadcrumbs lightly in butter and toss with dumplings; add pepper. Use low to medium heat and stir the crumbs constantly. Stop at golden, not dark brown, and toss the drained dumplings gently so they keep their shape.