SHOPPING LIST: Cooking Skills: Potatoes 2, Chapter 3 (Dumplings)

Floury potatoes for everything. Ricotta or cottage cheese for the pierogi filling (drain it in a sieve). Stale white bread for the knödel: a loaf left out for a day or two is ideal. A 7 cm round cutter or a drinking glass for the pierogi.

Kopytka (3 portions)
[ ] 400 g floury potatoes, peeled and cut up
[ ] 1 tsp salt, for the water
[ ] 120 g plain flour, plus more for dusting
[ ] 1 Lion-marked egg yolk
[ ] ½ tsp salt
[ ] 20 g butter
[ ] 2 tbsp dried breadcrumbs
[ ] 1 tbsp chopped parsley

Pierogi with potato and cheese (3 to 4 portions)
[ ] 250 g plain flour, plus more for dusting
[ ] 1 Lion-marked egg
[ ] 100 ml warm water
[ ] 1 tbsp sunflower oil
[ ] ½ tsp salt
[ ] 250 g floury potatoes, peeled and cut up (for the filling)
[ ] 100 g ricotta or cottage cheese, drained
[ ] 1 onion, finely chopped
[ ] 1 tsp oil, for the onion
[ ] 1 pinch salt and pepper

Potato and bread knödel (3 to 4 portions)
[ ] 150 g stale white bread, cut into 1 cm cubes
[ ] 250 g floury potatoes, boiled and cooled completely, then riced or grated
[ ] 100 ml warm milk
[ ] 1 onion, finely chopped
[ ] 1 tbsp butter
[ ] 1 Lion-marked egg
[ ] 2 tbsp plain flour
[ ] 2 tbsp chopped parsley
[ ] 1 pinch nutmeg, salt and pepper

Pan-fried pierogi with onions (3 portions)
[ ] 12 cooked pierogi (from the previous recipe), boiled and drained
[ ] 1 tbsp sunflower oil
[ ] 15 g butter
[ ] 2 onions, thinly sliced
[ ] 1 pinch salt and pepper
[ ] 4 tbsp soured cream or plain yoghurt, to serve
[ ] 1 tbsp chopped chives or dill

For the experiments
[ ] Extra flour, an egg and ricotta or cottage cheese
[ ] Extra butter for frying