Kopytka

Boil potatoes in their skins until tender. Peel while hot and pass through a ricer. Cool slightly.

Add flour, egg, and salt to the riced potatoes. Mix until a soft, smooth dough forms — do not overwork.

Divide dough into portions. Roll each into a rope about 2cm thick.

Cut ropes diagonally into 3cm pieces to create the characteristic "hoof" shape.

Boil kopytka in salted water until they float, about 2-3 min. Remove with a slotted spoon.

Pan-fry in butter until golden on the edges. Serve with caramelized onions and sour cream.