Kopytka (Polish Potato Dumplings)
These soft and tender Polish potato dumplings are a comforting side dish, often served with a savory gravy or simply butter and herbs. They are quick to prepare and a delicious way to use leftover mashed potatoes.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 276 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpotato, boiled and mashed, cooled
- 120 gall-purpose flour
- 1 pcsegg, large
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for serving
- 2 tbspbutter, melted(optional)
- 1 tbspfresh parsley, chopped(optional)
Equipment
large bowl · slotted spoon · large pot
The method
Step by step
- 1
Place the cooled mashed potatoes on a clean work surface or in a large bowl.
Cook’s note: Ensure potatoes are completely cooled to prevent the dough from becoming too sticky.
- 2
Add the all-purpose flour, egg, salt, and black pepper to the mashed potatoes.
- 3
Gently mix and knead the ingredients together until a soft, uniform dough forms. Do not overmix.
About 5 min
Cook’s note: The dough should be soft but not overly sticky. Add a tiny bit more flour if needed, but sparingly.
- 4
Divide the dough into 3-4 equal portions.
- 5
Roll each portion into a long cylinder, about 1.5 cm (0.6 inch) in diameter.
About 5 min
Cook’s note: Lightly flour your hands and the work surface if the dough is a bit sticky.
- 6
Cut each cylinder diagonally into 2-3 cm (about 1 inch) pieces, creating the characteristic diamond shape.
About 5 min
- 7
Bring a large pot of generously salted water to a rolling boil.
About 5 min
- 8
Carefully drop the kopytka into the boiling water in batches, making sure not to overcrowd the pot.
About 1 min
Cook’s note: Cooking in batches ensures the water temperature doesn't drop too much.
- 9
Cook for about 2-3 minutes after they float to the surface, or until tender.
About 3 min
Cook’s note: Taste one to check for doneness; they should be soft and chewy.
- 10
Remove the cooked kopytka with a slotted spoon and drain thoroughly.
About 1 min
- 11
Serve immediately, optionally tossed with melted butter and sprinkled with fresh parsley.
Per serving
Nutrition
- Calories
- 275.8kcal
- Protein
- 7.2g
- Carbs
- 44.4g
- Fat
- 7.5g
- Fibre
- 3.6g
- Sugar
- 1.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kopytka in an airtight container in the refrigerator.
Reheat gently in a pan with a little butter or by briefly dropping them into boiling water.
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