Traditional Polish Kopytka (Potato Dumplings) Recipe
Polish cuisine is full of comforting, hearty dishes, and Kopytka (pronounced koh-PIT-kah) are one of the best! These soft, pillowy potato dumplings—nicknamed “little hooves” because of their shape—are Poland’s answer to Italian gnocchi. They are quick to make, require only a few simple ingredients, and can be served in countless delicious ways. Whether topped with butter, breadcrumbs, or a rich mushroom sauce, Kopytka are a satisfying dish for any occasion!
Why You’ll Love This Recipe
✔ Simple & Budget-Friendly: Uses just potatoes, flour, and an egg! ✔ Versatile & Delicious: Serve with butter, breadcrumbs, or a savory sauce. ✔ Great for Meal Prep: Freeze uncooked dumplings for a quick meal later. ✔ Traditional Polish Comfort Food: A nostalgic dish enjoyed by generations.
Ingredients
- 1.5 lbs Russet potatoes, mashed
- 1 beaten egg
- 1 cup flour (plus extra for dusting)
- Salt to taste
- Optional for more flavor: Garlic powder, onion powder
Instructions
Step 1: Prepare the Dough
- Mash the cooked Russet potatoes until smooth and lump-free.
- Add the beaten egg and salt, mixing well.
- Gradually add flour, stirring until a soft, manageable dough forms.
Step 2: Shape the Dumplings
- Lightly flour your work surface and roll the dough into long ropes.
- Cut into small, diamond-shaped pieces, as shown in the photo.
Step 3: Cook the Kopytka
- Bring a large pot of salted water to a gentle boil.
- Drop in the dumplings and cook until they float to the top.
- Let them cook for another minute, then remove with a slotted spoon
Serving Suggestions
- Toss with melted butter and fresh herbs for a simple and classic preparation.
- Serve with browned breadcrumbs and butter for added texture and flavor.
- Pair with a rich mushroom sauce for an extra hearty dish.
- Pan-fry leftovers in butter until golden brown for a crispy exterior!
Pro Tips for the Best Kopytka
✔ Use starchy potatoes (like Russets) for the fluffiest dumplings. ✔ Don’t overwork the dough—too much kneading makes them tough. ✔ Cook in batches to avoid overcrowding the pot. ✔ Freeze uncooked Kopytka for a quick meal—just boil them straight from frozen!
FAQs
Q: Can I make Kopytka ahead of time? A: Yes! You can shape the dumplings and freeze them before cooking.
Q: Can I pan-fry Kopytka? A: Absolutely! Fry them in butter for a crispy, golden-brown texture.
Q: What other sauces go well with Kopytka? A: Mushroom sauce, garlic butter, or a light cream sauce all pair beautifully.
Have you tried this recipe? Let me know in the comments! Don’t forget to save this recipe for later and share it with friends who love Polish cuisine. 🥔✨
