I ate these Polish Mashed Potato Dumplings (Kopytka) all the time when I was in Poland. They are like a Polish version of gnocchi – mashed potato combined with flour and egg to make a dough. One tip I picked up there was: don’t use leftover mashed potatoes that were mixed with milk and butter. Simple freshly mashed potatoes cooked in their jackets are the best option for this recipe.
I make a Polonaise topping to accompany these kopytka. Polonaise is a simple sauce made from butter and breadcrumbs. Thanks to the breadcrumbs, it becomes more of a thick topping than a sauce but it is really delicious with these dumplings.
To make my Polish Mashed Potato Dumplings (Kopytka), you will need the following ingredients:
In a large bowl, mix the mashed potatoes with the egg, salt and as much flour as necessary to form a smooth dough, but don't overwork it because it will toughen.
Bring a large pot of salted water to a boil over high heat.
Rub your hands with flour. Roll a piece of dough into a ½ inch cylinder on a floured surface. Cut the dumplings at an angle into 1 ½ inch pieces. Repeat with remainder of dough.
Cook the dumplings in the boiling water for about 5 minutes. You can cook them in batches if the pot becomes too crowded.
Transfer the dumplings to a colander with a slotted spoon. Leave for a minute to drain.
Melt the butter in a small frying pan or skillet. Add the breadcrumbs to the pan and fry while stirring for about 3 minutes until golden brown.
Spoon the polonaise sauce over the dumplings and serve immediately.
This Polish Mashed Potato Dumplings (Kopytka) dish is super authentic and super tasty! Try making them soon and don’t forget to come back and leave a review!
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