Polish Kopytka Dumplings – Easy Step-by-Step Recipe
Polish Kopytka
Today on the Takrecipe website, we are bringing you a traditional Polish dish called Kopytka. These delightful potato dumplings are soft, pillowy, and incredibly satisfying, making them a staple in Polish cuisine. Kopytka, which means “little hooves” in Polish, get their name from their unique shape. They are similar to Italian gnocchi but have their own distinct texture and flavor. Whether served with butter, sautéed onions, crispy bacon, or a simple sprinkle of herbs, Kopytka is a comforting dish that pairs beautifully with a variety of toppings.
Ingredients (Serves 4)
- 1 kg (2.2 lbs) potatoes (preferably starchy potatoes)
- 1 ½ cups (180g) all-purpose flour
- 1 large egg
- ½ teaspoon salt
- 2 tablespoons butter (for serving)
- Fresh parsley (optional, for garnish)
- Sour cream or sautéed onions (optional, for serving)
Prepare the Potatoes
Start by peeling the potatoes and cutting them into even-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are tender and easily pierced with a fork. Drain the potatoes thoroughly and allow them to cool slightly.
Mash the Potatoes
Transfer the cooked potatoes to a large mixing bowl and mash them until they are smooth and free of lumps. You can use a potato masher or a potato ricer for the best texture. Let the mashed potatoes cool completely before proceeding to the next step.
Make the Dough
Once the potatoes have cooled, add the flour, salt, and egg to the bowl. Mix everything together gently with your hands until a dough forms. Be careful not to overwork the dough, as this can make the dumplings tough. If the dough is too sticky, add a little more flour, but avoid using too much, as it can make the dumplings dense.
Shape the Dumplings
Lightly flour a clean surface and divide the dough into four portions. Roll each portion into a long log, about ½ inch (1.5 cm) thick. Using a sharp knife, cut the logs diagonally into small pieces, about 1 inch (2.5 cm) long. The dumplings should have a slightly tapered shape, resembling small hooves.
Cook the Kopytka
Bring a large pot of salted water to a gentle boil. Add the dumplings in batches, making sure not to overcrowd the pot. Cook the Kopytka for about 3-4 minutes, or until they float to the surface. Once they rise, let them cook for another 30 seconds, then remove them with a slotted spoon and place them in a colander to drain.
Serve and Enjoy
Melt the butter in a skillet over medium heat and add the cooked Kopytka. Sauté them for a few minutes until they turn slightly golden and crispy on the edges. Serve warm, garnished with fresh parsley and accompanied by sour cream or sautéed onions. You can also add crispy bacon bits for extra flavor.
Tips:
Use Starchy Potatoes
🟢Russet or Yukon Gold potatoes work best for Kopytka, as they have a high starch content, which helps the dumplings hold their shape.
Avoid Overworking the Dough
🟢Mixing the dough too much can result in tough dumplings. Combine the ingredients just until the dough comes together.
Don’t Overboil the Dumplings
🟢Once the Kopytka rise to the surface, let them cook for just 30 seconds more to ensure they don’t become too soft or mushy.