Polish potato dumplings contain just 4 ingredients and are incredibly simple to make. They transform ordinary mashed potatoes into a truly delicious dish, perfect on its own or as a side dish with meat-based or vegetarian stews.
These traditional Polish potato dumplings called 'kopytka' (pronounced 'ko-pit-kuh') are addictively delicious, filling, easy and cheap to make so it is no coincidence they are one of the most popular dishes in Polish cuisine.
The name 'kopytka' comes from their rhombus shapes that look like animal hooves (the literal translation is 'little hooves').
They are a bit like Italian gnocchi, which are also potato-based but, unlike kopytka, often use egg yolks. Polish kopytka are made using a whole egg.
Poland is famous for its love of humble potato and there are many regional variations of potato dumplings. Kopytka, on the other hand, tend to be popular across Poland. They are testament to the resourcefulness of Polish people who love to reuse, recycle and repurpose leftover ingredients and turn them into something delicious.
Equipment you'll need
- Vegetable peeler, knife and large spoon
- Potato masher or ricer
- Large pot with lid and slotted spoon
Potato dumpling ingredients
- Potatoes: see details below.
- Flour: all-purpose/plain.
- Egg.
- Salt.
What potatoes to use
Potato dumplings should be made using starchy potatoes. Varieties such as Russets or Idaho, Yukon Gold, Maris Piper or regular white potatoes (which, if you are in the UK, tend to be all-rounders, good for mashing) will all work well.
Using leftover potatoes
You can use leftover mashed potatoes only if they don't contain any milk, butter etc. which can affect the consistency of your dumplings.
How to make Polish potato dumplings: step-by-step
1.Peel and boil the potatoes in salted water until tender. Drain thoroughly and mash until smooth and creamy (using a potato masher or ricer). Set aside to cool completely.
Top tip
If after draining your potatoes still seem a little too moist place them back in the pot and cook for about 30 seconds stirring all the time. This should get rid of any excess moisture.
2. Fill a large pot with water, add about 1-1.5 teaspoons of coarse sea salt (or ⅔ tsp fine), cover and bring to the boil.
In the meantime make the potato dumplings. In a large bowl combine the mashed potatoes with the egg and salt and gradually add the flour, mixing in with the back of a spoon.
3. When you've added all the flour your mixture should be very lumpy.
4. Transfer to a flat surface and form a smooth dough by bringing the mixture together. You don't need to knead very long. Your potato dumpling dough should be very soft.
5. Divide the dough into 4-5 parts (easier to work with) and roll each part into a long sausage shape the thickness of a large thumb (dust with a bit of flour as you roll). Flatten a little and cut at a slight angle into small pieces (about 2 cm/2/3'' thick).
Top tip
Keep your uncooked kopytka dumplings on top of a floured surface making sure they don't touch each other.
6. When the water starts to boil carefully place the dumplings in the pot, one by one, and gently stir to prevent them sticking to the bottom of the pot and each other. Once they all come up to the top boil them gently for 2 more minutes.
Top tip
Cook in batches to avoid overcrowding the pot. Use the same water to cook all your dumplings.
7. Turn off the heat, lift the dumplings out of the pot using a slotted spoon and place on a large plate. Add a little butter or drizzle of oil to prevent them sticking to one another. Serve immediately.
Serving suggestions
Polish people love potato dumplings so much they often serve them as a main dish with a drizzle of butter, fried bacon or onion.
As a child we had them with breadcrumbs that had been fried with butter until golden.
Polish dumplings with potato are also often served as a side dish (instead of mashed potatoes) with meat-based stews (such as goulash), creamy mushrooms or vegetarian stews.
You could either serve these dumplings straight from the pot (with the above toppings) or briefly fried first. If you prefer the latter simply toss the boiled dumplings in a pan with a little oil or butter (or a bit of both) and fry over a medium heat until golden brown.
Can I fry the dumplings without boiling them first
I do not recommend it. Although it is technically possible to do you'd need to use a lot of oil to ensure the entire surface of your dumplings is cooked: top, bottom as well as sides.
The traditional and best way of cooking Polish potato dumplings is by boiling them in salted water.
Can I prepare these dumplings ahead
I don't recommend it as they tend to become a little moist if left uncooked (overnight, for example). This means that they may not keep their shape in cooking as well. You can, however, prepare the potatoes ahead which will save you time making the dumplings.
You can also cook these mashed potato dumplings ahead and once cooled refrigerate them for up to 2 days. Reheat in the microwave, with a little butter, or shallow-fry before serving (see photo above).
Why are my kopytka gummy
This is because you added too much flour into the mixture. The sole purpose of the flour in this recipe is to bind the mixture so too much of it can make your kopytka a little tough.
If this happens I recommend frying your Polish kopytka (after they've been boiled) and serving them with a sauce (meat-based or vegetarian).
Why are my potato dumplings falling apart
This happens, on the other hand, if there is not enough flour in the mixture. If you haven't drained the potatoes thoroughly this can compound the problem.
Top tips
- Potatoes: Drain the cooked potatoes thoroughly and mash until smooth.
- You shouldn't need to use more flour than the recommended amount. If, however, after adding all the flour your dough is still a little sticky knead in a little more (approx. 1 tsp).
- Dough: Stop kneading once you've formed the dough. This recipe does not require prolonged kneading.
- As you are waiting for the water to boil keep the uncooked dumplings on top of a floured surface in a single layer to prevent them sticking to the surface and each other.
- It is important to use a sufficient amount of salt or your dumplings may end up without much flavour. So boil the potatoes in salted water, add salt into the dumpling dough and cook the kopytka themselves in salted water. They won't be too salty!
- Make it vegan: Use 2 teaspoons of ground flaxseed instead of the egg.
- Boiling the dumplings: Boil the dumplings in batches to avoid overcrowding the pot (use the same water).
- Polish potato dumplings are best served immediately. They are very soft to start with and become tougher as they cool. Reheating them (in the microwave or frying pan) will soften them again.
Freezing instructions
To freeze uncooked dumplings arrange them in a single layer on a flour dusted tray and place in the freezer for about 3 hours. Remove from the freezer, transfer to a freezer bag and freeze for up to 3 months.
Related recipes
- Crispy Polish Potato Pancakes (Placki Ziemniaczane)
- Potato Dumplings with Polenta
- Leek and Potato Dumpling Stew
Check out also these other delicious Polish recipes!
Keep in touch!
If you make this Polish potato dumpling recipe I'd love to know how it turned out for you. Questions or comments? Let me know. Thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
*NOTE: This is an updated post. I changed the images, ingredient proportions but the recipe itself is essentially the same.
Authentic Polish Potato Dumplings (Kopytka)
Equipment
- Large pot with lid
- Potato masher or ricer
- Slotted Spoon
Ingredients
For the dumplings
- 1½ pounds (670 g) potatoes peeled weight
- 1½ cups less 1tbsp (180 g) flour plus a little for dusting
- 1 large egg
- ⅔ teaspoon fine sea salt plus more for boiling the potatoes and dumplings, as per Instructions.
Instructions
- Peel and boil the potatoes in salted water until tender. Drain thoroughly and mash until smooth and creamy (using a potato masher or ricer). Set aside to cool completely. If after draining your potatoes still seem a little too moist place them back in the pot and cook for about 30 seconds stirring all the time. This should get rid of any excess moisture.
- Fill a large pot with water, add about 1-1½ teaspoon of coarse sea salt (or ⅔ tsp fine), cover and bring to the boil. In the meantime make the potato dumplings. In a large bowl combine the mashed potatoes with the egg and salt and gradually add the flour, mixing in with the back of a spoon. When you've added all the flour your mixture should be very lumpy.
- Transfer to a flat surface and form a smooth dough by bringing the mixture together. You don't need to knead very long. The dough should be very soft.
- Divide the dough into 4-5 parts (easier to work with) and roll each part into a long sausage shape the thickness of a large thumb (dust with a little flour as you roll). Flatten a little and cut at a slight angle into small pieces (about 2 cm/⅔'' thick). Keep your uncooked kopytka dumplings on top of a floured surface making sure they don't touch each other.
- When the water starts to boil carefully place the dumplings in the pot, one by one, and gently stir with a wooden spoon to prevent them sticking to the bottom of the pot and each other. Once they all come up to the top boil them gently for 2 more minutes.Cook in batches to avoid overcrowding the pot. Use the same water to cook all your dumplings.
- Turn off the heat, lift the dumplings out of the pot using a slotted spoon and place on a large plate. Add a little butter or drizzle of oil to prevent them sticking to one another. Serve immediately.
Notes
- Potatoes: Use Russets, Yukon Gold, Maris Piper or another all-rounder variety. Drain the cooked potatoes well and mash until smooth. Cool completely before making the recipe. You can boil and mash the potatoes in advance and once cooled refrigerate overnight.
- Dough: Stop kneading once you've formed the dough. This recipe does not require prolonged kneading.
- You shouldn't need to use more flour than the recommended amount. If, however, after adding all the flour your dough is still a little sticky knead in a little more (approx. 1 tsp).
- It is important to use a sufficient amount of salt or your dumplings may end up without much flavour. So boil the potatoes in salted water, add salt into the dumpling dough and cook the kopytka themselves in salted water. They won't be too salty!
- Make it vegan: Use 2 teaspoons of ground flaxseed instead of the egg.
- Boiling the dumplings: Do not overcrowd the pot. Make the dumplings in batches (in the same water).
- Best served immediately. The dumplings are very soft to start with and become tougher as they cool. Reheating them (in the microwave or frying pan) will soften them again.
- Serve with melted butter, oil, fried bacon or onion, meat-based or vegetarian stew.
- Refrigerate, once cooled, for up to 2 days.
- Freezing: To freeze uncooked dumplings arrange on a flour dusted tray and freeze for 3 hours then store in a freezer bag and place back in the freezer for up to 3 months.
- Preparation time includes the time needed to boil and cool the potatoes.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Nicole @ yumsome
I too love, gnocchi (or njoki, as they are called here in Croatia).
In Italy, gnocchi (which simply means, 'lumps'!) aren't always made with eggs - it really depends on the region, family tradition, and individual taste.
I've never made mine with eggs, and plenty of other Venetians don't, either (although there are plenty who do!). There are loads of different ways to make them...
Have you ever added spinach to the dough? It works really well. 🙂
monidab@gmail.com
Thank you! How interesting, and what a small world we are living in, I knew these dumplings were popular in Eastern Europe but to hear that someone living in Croatia makes the same recipe as I do is quite amazing! I suppose people further afield make similar dumpling recipes too. No, I'never tried to add spinach to them but it sounds very appealing! Thanks for visiting my blog!
monidab@gmail.com
I lived in Warsaw 13 or 14 years ago too and can confirm that veggie food wasn't hugely popular then, I am going to visit there in a couple of weeks, I am excited to see how things have changed. I've not been back for a while. I will try the spinach:)
monidab@gmail.com
Thank you! Glad I discovered Fiesta Friday:)
Kirsty Hijacked By Twins
Oooh the dumplings look and sound so good, they remind me of gnocchi. I really want to have a go at making them! Thank you for sharing with #CookBlogShare x
monidab@gmail.com
Thank you! Yes they are a lot like gnocchi.
petra08
Your potato dumplings looks great and sounds nice and light whilst still having that comfort food feeling, no wonder it is a favourite national dish! 🙂
monidab@gmail.com
Thank you! It is probably one of my favourite comfort dishes too, I couldn't stop eating it all day yesterday! Not great for my waist...
petra08
Some things are just so delicious they have to be eaten! 🙂
carolinescookingblog
We love gnocchi in our house, and these are obviously very similar.
monidab@gmail.com
Thanks! Yes, they are similar. The great thing about this type of food is that it is so versatile, perfect with literally any sauce. And the fact that it's so moreish too...
monidab@gmail.com
Thanks Mandy! These would go with just about any sauce or steemed/boiled vegetables. People often fry them (having boiled them first) and they are nice like that too. You could even oven bake them in a sauce, just like you would gnocchi. Hope you like them if you do make them:)
monidab@gmail.com
Do let me know how they turned out if you make them. If you lived in Poland about 10 years ago and had a child at the British School in Warsaw (how likely is that?) maybe we knew each other?
monidab@gmail.com
Thank you! These dumplings are so moreish, I've been nibbling at them all day today!