Kopytka — Potato Dumplings with Browned Butter & Mushrooms

Ingredients

• 2 lb starchy potatoes
• 1 egg
• 1½ cups all-purpose flour, plus more for the board
• 8 oz Mushrooms, sliced
• 6 tbsp butter
• 1 small onion, diced
• ⅓ cup breadcrumbs
• 3 tbsp chopped parsley
• Salt and black pepper

Method

1. Boil the potatoes in their skins until tender, 25 minutes, then peel and rice them while hot. Spread them out to cool and dry — steam trapped in the mash means extra flour, and extra flour means heavy dumplings.
2. Work in the egg, 1 tsp salt, and the flour with a light hand, adding just enough to make a soft dough that stops sticking. Stop kneading the moment it comes together.
3. Roll into ropes an inch thick on a floured board, flatten slightly, and cut on the diagonal into diamonds.
4. Boil in salted water in batches; they are ready 90 seconds after they float. Lift out with a slotted spoon.
5. Brown the butter with the onion in a wide skillet until it smells nutty and turns amber, then add the Mushrooms and cook hard, 6 minutes, until browned. Toss in the breadcrumbs for 1 minute.
6. Fold the dumplings through the pan, season, scatter parsley, and serve immediately with sour cream if you like.