For the Dumplings
- 1 ½ lb Potatoescooked in their jackets, peeled, and mashed or ground
- 1 Large eggsbeaten
- ½ tsp Saltor more to taste
- 2 cups All-purpose flourapproximately
For the Polonaise Topping
- 3 tbsp Butter
- 3 tbsp Breadcrumbs
Polish Mashed Potato Dumplings (Kopytka)
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:
So, how do you make Polish Mashed Potato Dumplings (Kopytka)?
Steps to make Polish Mashed Potato Dumplings (Kopytka)
Prepare the dumplings
Bring a pot of water to a boil
Roll dough into cylinder shapes
Drain the dumplings
Make the Polonaise sauce