Polish Mashed Potato Dumplings (Kopytka)

Polish Mashed Potato Dumplings (Kopytka)

The Spruce / Sonia Bozzo

Prep: 30 mins
Cook: 5 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
274 Calories
1g Fat
56g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 274
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 31mg 10%
Sodium 133mg 6%
Total Carbohydrate 56g 20%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 8g
Vitamin C 9mg 47%
Calcium 31mg 2%
Iron 3mg 18%
Potassium 680mg 14%
*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. 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

Polish mashed potato dumplings
A Note From Our Recipe Tester


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

  1. Gather the ingredients.

    Ingredients for Polish mashed potatoes

    The Spruce / Sonia Bozzo

  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.

    Place mashed potatoes in a large bowl

    The Spruce / Sonia Bozzo

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

    water in a pot

    The Spruce / Sonia Bozzo

  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 the remainder of the dough.

    Dumpling dough on cutting board

    The Spruce / Sonia Bozzo

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

    Drop dumplings into water

    The Spruce / Sonia Bozzo

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

    Polish Mashed Potato Dumplings (Kopytka) cooking in a pot

    The Spruce / Sonia Bozzo

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

    Polish Mashed Potato Dumplings (Kopytka) in a colander

    The Spruce / Sonia Bozzo

  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.

    Buttered breadcrumbs in skillet

    The Spruce / Sonia Bozzo

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

    Polish Mashed Potato Dumplings (Kopytka) in a bowl

    The Spruce / Sonia Bozzo


  • 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.