This is a somewhat modified recipe for traditional Polish potato dumplings called ‘kopytka‘. They are simple and quick to make, use cheap ingredients, make great comfort food so it’s no wonder they are one of the best loved and most popular dishes in Polish cuisine. Every Polish child loves them and every Polish grandma knows how to make them. They are a bit like Italian gnocchi, which are also made with potatoes but, unlike ‘kopytka’, often contain egg yolks. Some of the traditional ‘kopytka’ recipes do call for eggs but I don’t think they are needed so I made mine vegan.
I made a quick and simple mushroom sauce to go with these potato dumplings, but you could add them to any vegetable or meat sauce, or simply enjoy them with some butter or olive oil and fresh herbs. These dumplings are very easy to make and there is not much kneading involved. When they come out of the pot they are light and soft so it’s best to serve them straight away, but any leftovers can be reheated in a microwave or fried in a little butter so you can enjoy them the next day too.
If you decide to make these I’d love to know how you liked them. Questions or comments? Let me know.
Yields 4 portions
30 minPrep Time
5 minCook Time
35 minTotal Time
- For the dumplings:
- 500 g potatoes (peeled)
- 80 g flour
- salt and pepper to taste
- For the mushroom sauce:
- 300 g mushrooms, finely chopped
- 2 tablespoons olive oil (plus more for serving)
- 2 tablespoons thick yogurt
- 1 and 1/2 teaspoon flour
- 2 tablespoons water
- salt and pepper to taste
- Chives for garnish
- Boil and mash the potatoes (ensure all the excess water is removed). Leave to cool.
- In the meantime prepare the sauce. In a large frying pan heat up the oil and add the mushrooms. Season and cook on a high heat for about 5 minutes stirring often. Add the flour and stir thoroughly. Lower the heat, add the yogurt and water and continue cooking for a couple of minutes stirring often. Remove from the heat and leave in the pan. Set aside.
- Fill a large pot with water, add some salt and 1 teaspoon of olive oil, cover and bring to boil. While you are waiting for the water to boil make the dumplings. In a large bowl gradually add the flour to the mash using a fork or large spoon to combine the ingredients. Season the mixture with salt and pepper. Tip the dough onto a lightly floured surface and knead the dough for another minute (you might have to add a bit more flour if the potato mixture still has some moisture in it). Divide into 3 parts. Roll each part into a long sausage shape and cut into 1 cm pieces (straight or at an angle).
- When the water starts to boil carefully (but quickly) put the dumplings in the pot one by one, stirring gently to prevent them from sticking to the bottom. The dumplings are ready when they all rise to the top. Lift them out with a slotted spoon and tip straight into the sauce (if it's too thick by now add a bit of water), heat up a little, garnish with fresh chives, drizzle with a little oil and serve immediately.