Polish Kopytka Potato Dumplings
Delight in the comforting flavors of Polish cuisine with Kopytka Potato Dumplings, a simple yet satisfying dish made from fluffy mashed potatoes, flour, and a touch of egg. These pillowy dumplings, whose name translates to "little hooves," are a beloved staple in Polish households, celebrated for their versatility and ease of preparation. Boiled to perfection, kopytka can be served as a delightful side dish or a standalone meal, enhanced by a golden, buttery breadcrumb topping or your favorite sauce. Ready in under 35 minutes, this recipe combines old-world charm with modern convenience, making it an excellent choice for busy weeknights or nostalgic family gatherings. Perfectly tender and incredibly versatile, Polish Kopytka Potato Dumplings will instantly elevate your mealtime with their rustic, homestyle appeal.
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 2 tablespoons Butter (optional, for serving)
- 3 tablespoons Breadcrumbs (optional, for serving)
Instructions
Peel the potatoes, chop them into evenly sized chunks, and place them in a large pot of salted water. Bring to a boil and cook for about 15–20 minutes or until they are tender and easily pierced with a fork.
Drain the potatoes thoroughly, then mash them until smooth. Allow the mashed potatoes to cool completely before proceeding to the next step.
In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, and salt. Mix well until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Transfer the dough to a floured surface and gently knead it until smooth. Divide the dough into four smaller portions for easier handling.
Roll each portion into a long rope about 2 cm (1 inch) in diameter. Use a sharp knife to cut the ropes into bite-sized pieces, roughly 2 cm long. Optionally, you can slightly angle the knife to create diamond shapes, which resemble little hooves ('kopytka' means 'little hooves' in Polish).
Bring a large pot of salted water to a boil. Drop the kopytka into the boiling water in batches, making sure not to overcrowd the pot. Stir gently to prevent sticking.
Once the dumplings float to the surface (after about 2–3 minutes), let them cook for an additional 1–2 minutes before removing them with a slotted spoon. Place the cooked dumplings on a plate and keep warm while you finish the remaining batches.
If desired, melt the butter in a skillet over medium heat. Add the breadcrumbs and toast them until golden. Toss the cooked kopytka in the toasted breadcrumbs for extra flavor.
Serve the kopytka warm as a side dish or main course. They pair well with butter, breadcrumbs, sour cream, or any sauce of your choice.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 7.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 142 mg | 11% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
