Kopytka z Sosem Grzybowym

Ingredients · 4 servings

• 1000 gPotato, peeled
• 230 gWheat flour
• 1Egg, beaten
• 40 gDried porcini mushroom
• 1Onion, diced
• 200 gSour cream
• 40 gButter
• 2 tspSalt
• 1 tspBlack pepper, ground

Equipment

stovetop, kettle, large pot, potato masher, knife, cutting board, mixing bowl, rolling board, saucepan, colander, slotted spoon, spatula

Instructions

1. 1
   Gather Tools

   Gather and measure all ingredients; set out a large pot, masher, knife, board, bowl, rolling board, saucepan, colander, and slotted spoon. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Boil Potatoes

   Boil peeled potato in salted water until tender, about 20-25 minutes; drain well and mash while hot until smooth. · 25 min

   What to look for: Potato pieces crush easily and the mash looks smooth.

3. 3
   Cool Mash

   Spread the mash in a bowl and cool completely before adding flour, so the dough stays firm instead of sticky. · 30 min

   What to look for: Mash is cool, matte, and no longer steaming.

4. 4
   Soak Mushrooms

   Soak dried porcini mushroom in 500 ml hot water for 30 minutes, then lift them out and keep the dark soaking liquid. · 30 min

   What to look for: Liquid is dark brown and the mushrooms are pliable.

5. 5
   Cook Mushrooms

   Simmer the mushroom in its soaking liquid for 15 minutes, then slice the mushroom and reduce the liquid until aromatic. · 15 min

   What to look for: Liquid is darker, slightly reduced, and smells deeply foresty.

6. 6
   Make Dough

   Mix cooled potato with 200 g wheat flour, egg, and 1 tsp salt until firm and pliable; stop as soon as the dough comes together. · 8 min

   What to look for: Dough holds together and is soft without heavy sticking.

7. 7
   Shape Kopytka

   Roll the dough on a floured board into 2 cm logs, flatten slightly, and cut diagonally into diamond-shaped kopytka. · 10 min

   What to look for: Logs are even and the cut dumplings have angled diamond edges.

8. 8
   Make Sauce

   Fry onion in butter until golden, stir in 30 g wheat flour, add mushroom and reduced liquid, simmer, whisk in sour cream, and season with salt and black pepper. · 15 min

   What to look for: Sauce is creamy beige-brown and coats the back of a spoon.

9. 9
   Boil Dumplings

   Boil kopytka in batches in salted water; cook for 2 minutes after they float, then lift them out with a slotted spoon. · 12 min

   What to look for: Kopytka float to the surface and look slightly swollen.

10. 10
    Serve Warm

    Pour warm mushroom sauce over freshly cooked kopytka, finish with black pepper, and serve at once. · 3 min

    What to look for: Dumplings are coated with glossy mushroom sauce.