Polish Mashed Potato Dumplings (Kopytka) Recipe

Potato Dumplings on a Plate

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Ratings (113)
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
411 Calories
18g Fat
49g Carbs
14g Protein
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 411
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 41%
Cholesterol 249mg 83%
Sodium 783mg 34%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 19%
Protein 14g
Calcium 112mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish potato dumplings or kopytka (koh-PIT-kah) is made with cooked mashed potatoes. Their name means "little hooves" because of their shape.

Don't use leftover mashed potatoes that have previously been mixed with milk and butter. Potatoes cooked in their jackets and freshly mashed or ground in a food mill are the way to go.
Many people consider these dumplings the Polish equivalent of Italian gnocchi. Kopytka are excellent with buttered bread crumbs (polonaise-style) as a side dish or with the pan juices or gravy from roasted meats or poultry. Compare kopytka with pyzy dumplings.

Ingredients

  • For the Dumplings
  • 1 1/2 pounds russet potatoes (cooked in their jackets, peeled, and mashed or ground)
  • 1 large egg (beaten)
  • 1/2 teaspoon salt (or more to taste)
  • 2 cups all-purpose flour (approximately)
  • For the Polonaise Topping
  • Optional: 3 tablespoons butter
  • Optional: 3 tablespoons fresh white breadcrumbs

Steps to Make It

  1. Gather the ingredients.

  2. Place mashed or ground potatoes in a large bowl. Add egg, salt and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.

  3. Put a large saucepan of salted water on to boil.

  4. On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with remainder of dough.

  5. Drop dumplings into the boiling water (in batches, if necessary, so as not to crowd) and return to the boil.

  6. Reduce heat and cook 1 to 5 minutes (remove one with a slotted spoon to test for doneness).

  7. Using a slotted spoon, transfer cooked dumplings to a colander and drain.

  8. If serving with Polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.

  9. Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top.

  10. Serve and enjoy!

Tips

  • If serving these dumplings with pan juices, omit the Polonaise topping step.