Green Kopytka (zielony kopytkam)

Kopytka (green potatoe dumpling)

Kopytka is small potato dumplings usually served as a side dish but I have used it as dumpling in my Barszcz.I added some of the beet greens to add a contrasting colour.

6 small potatoes (boil your potatoes with the skin on, then peel and run through a potato ricer)

1 cup glutinous rice flour (available in oriental dept.)
3/4 cup potato starch
1/4 cup corn starch
1/2 cup cooked spinach or beet greens
2 whole eggs, lightly beaten
salt

Boil your potatoes with the skin on, then peel and run through a potato ricer or mash until smooth.

Sift together dry ingredients. Squeeze water out of the greens, pat dry with kitchen towel and chop finely. Mix into dry ingredients

Mix eggs into potatoes, then with your hands mix in dry ingredients. Knead lightly and shape into a ball, let rest for 30 minutes. Shape small portions of the dough into long snakes. 

On a floured surface, cut snakes into small pieces. 

Place a few Kopytka in salted boiling water. As the Kopytka rise to the top of the pot, remove them with a slotted spoon. 

Repeat until all are cooked. You can sauté in butter with onion and top with shredded white cheddar or serve in a soup.