POLISH KOPYTKA - MASHED POTATO DUMPLINGS

Steps:

• Place mashed or ground potatoes in a large bowl. Add egg, salt and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen. Put a large saucepan of salted water on to boil. On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with remainder of dough. Drop dumplings into the boiling water (in batches, if necessary, so as not to crowd) and return to the boil. Reduce heat and cook 1 to 5 minutes (remove one with a slotted spoon to test for doneness). Using a slotted spoon, transfer cooked dumplings to a colander and drain. If serving with Polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown. Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Note: If serving these dumplings with pan juices, omit the Polonaise topping step.