Kopytka: Polish Potato Dumplings

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1. 1Step 1: Wash the potatoes and cook them in their skins for 20 minutes, or until soft.
2. 2Step 2: Peel the potatoes and mash them using a potato press or grind them in a food processor. Place the mash on a worktop sprinkled with flour and leave to cool.
3. 3Step 3: Mix sifted flour with the potatoes, add eggs, season with salt, and quickly knead the dough.
4. 4Step 4: Divide the dough into four or five parts and roll into long 'snakes', each as thick as a thumb. Chop the dough into 0.8 inch (2 cm) hoof-shaped pieces.
5. 5Step 5: Boil water in a large pot and add salt. Put kopytka into the boiling water one by one, stir gently, and cover with a lid.
6. 6Step 6: When they start to boil, remove the lid. Wait for the moment when kopytka start to float. Reduce the heat and cook for another 4-5 minutes until they're soft. Gently stir with a wooden spoon from time to time, so they won't stick to the pan.
7. 7Step 7: Using a slotted spoon, carefully remove cooked dumplings from the pan and onto a sieve. Drain them off thoroughly and set aside.
8. 8Step 8: On a small frying pan, melt the butter on low heat, don't burn it. Add breadcrumbs and fry them until golden.
9. 9Step 9: Serve kopytka on a plate and top with the breadcrumb topping. Sprinkle with pepper and dry thyme (optional).