Kopytka with Caramelized Onions and Sage

Step 1

Peel the potatoes with a vegetable peeler, moving away from your body to remove the thin brown skin in strips.

Step 2

Cut the peeled potatoes into 2-inch chunks, then place them in a large pot and cover completely with cold water.

Step 3

Slice the onion in half from root to tip, then place each half flat-side down and slice lengthwise into thin half-moon pieces about 1/8-inch thick.

Step 4

Set the pot of potatoes to high heat and bring to a rolling boil, about 8 minutes, then reduce heat to medium and simmer until a fork pierces a chunk easily with no resistance, about 10 more minutes.

Step 5

While potatoes cook, place a large skillet over medium-high heat and add 2 tablespoons of butter.

Step 6

Once the butter foams and smells nutty, add all the onion slices and stir once to coat.

Step 7

Reduce heat to medium-low and cook the onions without stirring for 3 minutes until the bottom layer turns golden brown.

Step 8

Stir the onions thoroughly, scraping up the browned bits from the skillet bottom, then cook undisturbed for another 3 minutes.

Step 9

Drain the cooked potatoes in a colander and let them cool for 2 minutes until you can handle them comfortably.

Step 10

Pass the warm potatoes through a ricer or potato masher directly onto a clean cutting board, pressing until you have a smooth mound with no lumps.

Step 11

Create a well in the center of the potato mound and crack the egg into it, then sprinkle 1.5 cups flour on top and add a pinch of salt.

Step 12

Use your hands to gently mix and knead until the ingredients come together into a soft, slightly sticky ball that takes about 1 minute, avoiding overworking.

Step 13

Divide the dough into two portions and roll each between your hands into a rope about 0.5 inches thick and 12 inches long.

Step 14

Cut each rope diagonally at 1-inch intervals using a sharp knife, creating little oval-shaped pieces that look like small hoofprints.

Step 15

Bring a separate large pot of salted water to a rolling boil over high heat, about 5 minutes.

Step 16

Add all the kopytka pieces to the boiling water and stir gently once to prevent sticking.

Step 17

Cook until all the dumplings float to the surface and then continue cooking for 2 more minutes, about 3 to 4 minutes total.

Step 18

Scoop the cooked kopytka out with a slotted spoon and place them directly into the skillet with the onions.

Step 19

Add the remaining 2 tablespoons of butter and the sage leaves to the skillet with the kopytka and onions.

Step 20

Gently toss everything together over low heat for 1 minute until the kopytka are lightly coated and the sage is fragrant.

Step 21

Transfer to serving bowls and divide any onions and butter sauce evenly between the two portions.