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    You are in: Home / Recipes / Polish Kopytka (Potato Dumplings) Recipe
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    Polish Kopytka (Potato Dumplings)

    Polish Kopytka (Potato Dumplings). Photo by Chef #1802695885

    1/1 Photo of Polish Kopytka (Potato Dumplings)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Nana Lee's Note:

    This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    DUMPLINGS

    ONION TOPPING

    BREADCRUMB TOPPING

    • 1/4 cup butter
    • 1/2 cup breadcrumbs

    Directions:

    1. 1
      Peel and boil the potatoes in salted water until they are tender.
    2. 2
      Drain the potatoes and allow them to cool.
    3. 3
      Process the potatoes through a ricer (or just mash them until there are no lumps)
    4. 4
      Place the potatoes in a bowl.
    5. 5
      Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
    6. 6
      Mix by hand until the ingredients are combined.
    7. 7
      Add more flour, as needed, until the mixture becomes a soft dough consistency.
    8. 8
      Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
    9. 9
      Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
    10. 10
      Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
    11. 11
      Repeat until you have the desired amount of pieces or you use up all the dough.
    12. 12
      Boil water in a large pot.
    13. 13
      When the water boils add salt.
    14. 14
      Drop the dough pieces into the boiling water. Do not overcrowd the pot.
    15. 15
      Allow the pieces to float to the surface and boil for another 3-5 minutes.
    16. 16
      Remove the kopytka from the water using a slotted spoon.
    17. 17
      Repeat until all are cooked.
    18. 18
      Serve with one of the toppings listed below or with mushroom gravy.
    19. 19
      ONION TOPPING:
    20. 20
      Melt butter in a pan.
    21. 21
      Add the onions and a pinch of salt and pepper.
    22. 22
      Saute the onions until they are a nice golden color.
    23. 23
      Serve over the kopytka.
    24. 24
      BREADCRUMB TOPPING:
    25. 25
      Melt butter into a pan.
    26. 26
      Add breadcrumbs.
    27. 27
      Allow the breadcrumbs to brown slightly.
    28. 28
      The consistency of this mixture should be moist, yet crumbly.
    29. 29
      Add more butter melted butter if needed.
    30. 30
      Serve over the kopytka.

    Ratings & Reviews:

    • on November 04, 2007

      55

      As a kid I remember my grandma making these for me. I made them but instead of topping I browned them with butter and served them with pork chops. 5 stars! These are exactly like the ones she used to make and my kids loved it as much as I did. Thank you I been searching for this recipe for ever! Its going into my keeper file!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2013

      55

      My husband is from Poland so I decided to make this recipe for him. Absolutely fantastic! He said it reminded him of what his grandmother used to make. We made "cracklings" from bacon to place on top along with the onions. We also had some sour cream to go with it. Yummy and easy to make. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2011

      55

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    Nutritional Facts for Polish Kopytka (Potato Dumplings)

    Serving Size: 1 (203 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 554.2
     
    Calories from Fat 165
    29%
    Total Fat 18.3 g
    28%
    Saturated Fat 10.7 g
    53%
    Cholesterol 79.9 mg
    26%
    Sodium 249.7 mg
    10%
    Total Carbohydrate 85.2 g
    28%
    Dietary Fiber 6.9 g
    27%
    Sugars 3.4 g
    13%
    Protein 12.5 g
    25%

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