Polish Kopytka (Potato Dumplings)

Recipe by Nana Lee
READY IN: 20mins
SERVES: 5-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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