Kopytka (Polish potato dumplings)

    (13)

    These little potato dumplings are considered pure comfort food in Poland. They are usually made with leftover boiled potatoes. Serve them sprinkled with sugar or with a dollop of cream. If you prefer something more savoury, serve them with a mushroom sauce.


    2 people made this

    Ingredients
    Serves: 6 

    • 1Kg potatoes, peeled
    • 200g plain flour
    • 2 eggs
    • a pinch of salt

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Boil the potatoes in salted water until soft. Drain well, cool and mash.
    2. Add eggs, flour and salt; mix well.
    3. If the dough is too runny - add more flour. It should be a bit sticky. Be careful - it can't be too hard or the dumplings will also be hard.
    4. Prepare a large pot of salted water and bring to the boil.
    5. Divide the dough into pieces for easier handling. Take one piece, place it on a lightly floured surface and roll into a 2.5cm thick log. Flatten slightly and cut diagonally into small pieces (3 to 5cm long). Repeat as quickly as you can with the remaining dough to prevent it from drying out too much.
    6. Add the dumplings in batches into the simmering water; stir very gently to prevent them sticking to the bottom of the pot.
    7. Boil for about 3-4 minutes. They will float to the surface when ready. Take the dumplings out with a slotted spoon. Serve right away with melted butter and sugar or with your favourite sweet or savoury sauce.

    Made too much?

    If you made more dumplings than you can eat, simply boil them all and transfer into a bowl. Pour over melted butter and cool; store them in the fridge. The next day, drop them into boiling water for up and warm through.

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