PL: Kopytka Ziemniaczane
If you have some leftover potatoes from last night’s meal, don’t throw them away. We will have a use for them in this post :).
But forget gnocchi! Make some kopytka – soft potato dumplings served in a lot of Polish homes, canteens and milk bars.
While the potato-based kopytka recipe is considered a classic, you can change things up and try different varieties. Most popular options are kopytka based on pumpkin, spinach or beets.
Kopytka are so much more than simple dumplings. These bites of chewy clouds are so versatile:
- They’re are delicious enough to just have on their own with a touch of butter (a perfect side dish!).
- They’re also dense enough to carry a heavier sauce. Add some veggies and drop in cheese and they’ll make a delightful meal on their own merit.
- You can turn them into a dessert! Just serve them with a sweet topping of your choice (for inspiration – there is a list below).
Fun fact – in Polish, “kopytka” ( read as ‘koh-pit-kah’ ) means “little hooves”. As you can guess, it’s due to their characteristic shape. I promise, no animals are being harmed while making them :)
How To Make Kopytka Dumplings
You will need 2.2 lbs (1kg) of potatoes (starchy kind is the best), 2.5 cups (300-350g) of all-purpose flour and 2 eggs. (Plus in my case: butter & breadcrumbs too, to prepare a topping).
Cook the potatoes and mash them with a potato press/ricer. Make sure the consistency is silky smooth.
The first time I made kopytka, I simply mashed the potatoes with a fork – big mistake. My dumplings came out lumpy :(
Next, mix the potato mash with sifted flour and eggs & knead the dough. The next steps are outlined in the recipe at the bottom of this post. Easy-peasy! (says someone who made lumpy kopytka at her first attempt LOL)
As I mentioned earlier, there are many ways to garnish our dumplings before serving. In this recipe, we’ve got my favourite combo: melted butter & breadcrumbs, with a touch of dried thyme.
But the possibilities are endless. Some of the post popular kopytka toppings are:
- Melted butter
- Golden breadcrumbs fried with butter
- Pork rinds/ scratchings or fried bacon
- Chopped & fried kiełbasa
- Fried onion
- Meat or mushroom-based sauces (works great when kopytka are a side dish for a roast / goulash stew)
- Melted butter mixed with sugar
- Sweetened cream / farmer’s cheese (twaróg)
- Fruit jam
If you haven’t eaten them all in one go (doubtful, but possible :-P), they’ll survive just fine in the fridge until the next day. You can reheat them in a microwave, or better yet – gently fry them up. That way kopytka will gain a nice, crispy skin.
Save this Kopytka: Polish Potato Dumplings recipe to your “POLISH DUMPLINGS” Pinterest board!
And let’s be friends on Pinterest!