These hearty Polish potato dumplings (kopytka) come with a super easy to make and healthy mushroom sauce. It’s a simple and delicious vegetarian meal idea.
These traditional Polish potato dumplings are simple and quick to make, use cheap ingredients and make great healthy comfort food. So it’s no wonder they are one of the best loved and most popular dishes in Polish cuisine.
They are a bit like Italian gnocchi, which are also potatoes but, unlike ‘kopytka’, often use 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.
How to make Polish potato dumplings
These Polish potato dumplings are very easy to make and there is not much kneading involved. They essentially require only 2 ingredients – potato and flour!
Before you make the kopytka fill a large pot with water, add salt, a bit of oil and bring to boil. When the water starts boiling your kopytka will be ready to go in the pot.
To make the dumplings gradually add the flour into the mashed potato, mixing it in with the back of a spoon. Turn your dough onto a lightly floured surface and knead for a more few seconds. You might have to add a bit more flour (but don’t add too much) if the mixture is still a little moist.
Divide the dough into 3 parts and roll each into a long sausage shape. Cut into 1 cm thick pieces (straight or at an angle).
When the water starts to boil put the dumplings into the pot, one by one, and gently stir to prevent them sticking to the pot and each other. They are ready when they come up to the top. Turn off the heat and lift the dumplings out using a slotted spoon.
When they come out of the pot they are light and soft so it’s best to serve them straight away. You can reheat any leftovers in a microwave or fry in a little butter or oil to enjoy the next day too!
Love dumplings? Check out this quick and easy Leek and Potato Dumpling Stew.
Easy mushroom sauce
I made a healthy vegetarian mushroom sauce to go with this easy potato dumpling recipe, though you could enjoy the kopytka with any vegetable or meat sauce. Or simply serve them with some butter or olive oil and fresh herbs.
The mushroom sauce will take you under 10 minutes to make! Simply fry the mushrooms for a few minutes, then add the flour, yogurt, water and cook for a couple of more minutes. Season to taste, sprinkle with freshly chopped chives and serve!
You might also like this easy low fat mushroom pasta sauce recipe!
If you decide to make Polish kopytka dumplings I’d love to know how they turned out for you. Questions or comments? Let me know.
More easy potato dumpling recipes
If you love dumplings you may also like these easy Potato Dumplings with Polenta. Check out also these gorgeous Potato Beetroot Dumplings. You might also enjoy my Leek and Potato Dumpling Stew, which is super quick and easy vegetarian meal idea.
Check out also this collection of over 12 healthy vegetarian pasta meals.
Polish Potato Kopytka Dumplings with Mushroom Sauce
- For the dumplings:
- 500 g potatoes peeled
- 80-90 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 (drain the water off really well). 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 over 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 come up 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.