|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 4g||13%|
|Total Sugars 1g|
|Vitamin C 9mg||47%|
|*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.|
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. Simply made with potatoes, flour, egg, and salt, these dumplings are shaped and then boiled in salted water.
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 breadcrumbs (polonaise-style) as a side dish, or served with the pan juices or gravy from roasted meats or poultry. Compare kopytka with pyzy dumplings.
"These cute little dumplings definitely remind me of gnocchi. They have a nice mild potato flavor and can be served as a side dish or as part of a main. They're especially delicious with a saucy meat or a creamy mushroom sauce." —Laurel Randolph
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 kosher salt, or more to taste
2 cups all-purpose flour, approximately
For the Polonaise Topping:
3 tablespoons unsalted butter, optional
3 tablespoons fresh white breadcrumbs, optional
Steps to Make It
Gather the ingredients.
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.
Put a large saucepan of salted water on to boil.
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 the remainder of the dough.
Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
Using a slotted spoon, transfer cooked dumplings to a colander and drain.
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.
Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.
- If serving these dumplings with pan juices, omit the polonaise topping step. Or serve with your favorite sauce.
- This recipe works best if the potatoes are freshly cooked. You can boil the potatoes, bake them in the oven, or even air fry them. Once cool enough to handle, peel and mash well or run through a ricer. Finely mashed, fluffy potatoes will produce dumplings with the best texture.
How to Store and Freeze
- Any leftover Polish potato dumplings can be stored in the refrigerator in an airtight container for three to five days.
- These dumplings are perfect for preparing ahead of time. Simply make up the dough, place the cut dough onto a cookie sheet and freeze. When frozen, put the uncooked dumplings into a freezer bag and store for up to three months.