Many people consider these dumplings the Polish equivalent of Italian gnocchi. Kopytka are excellent with buttered breadcrumbs (polonaise-style) as a side dish or with the pan juices or gravy from roasted meats or poultry. Compare kopytka with pyzy dumplings.
Here is a larger photo of Polish Kopytka.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings Polish Kopytka
- 1 1/2 pounds russet potatoes cooked in their jackets, peeled and mashed or ground
- 1 large beaten egg
- 1/2 teaspoon salt, or more to taste
- Approximately 2 cups all-purpose flour
- Polonaise Topping: (optional)
- 3 tablespoons butter
- 3 tablespoons fresh white breadcrumbs
- Place mashed or ground potatoes in a large bowl. Add egg, salt and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
- Put a large saucepan of salted water on to boil. On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with remainder of dough.
- Drop dumplings into the boiling water (in batches, if necessary, so as not to crowd) and return to the boil. Reduce heat and cook 1 to 5 minutes (remove one with a slotted spoon to test for doneness). Using a slotted spoon, transfer cooked dumplings to a colander and drain.
- If serving with Polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown. Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top.
- Note: If serving these dumplings with pan juices, omit the Polonaise topping step.