Kopytka Ziemniaczane
“Turn your leftover spuds into delicious kopytka, made with mashed potatoes, flour, and egg. These delectable kluski are the perfect companions for goulash, sauces, and stews.”
How to pronounce it?
koh-pit-kah
‘Play’ to hear:
If you have some leftover potatoes from last night’s meal, don’t throw them away. We will have a use for them in this post :).
But forget gnocchi! Make some Kopytka – soft potato dumplings served in a lot of Polish homes, canteens and milk bars.
While the potato-based Kopytka recipe is considered a classic, you can change things up and try different varieties. Most popular options are Kopytka based on pumpkin, spinach or beets.
Kopytka are so much more than simple dumplings. These bites of chewy clouds are so versatile:
- They’re are delicious enough to just have on their own with a touch of butter (a perfect side dish!).
- They’re also dense enough to carry a heavier sauce. Add some veggies and drop in cheese and they’ll make a delightful meal on their own merit.
- You can turn them into a dessert! Just serve them with a sweet topping of your choice (for inspiration – there is a list below).
Fun fact – in Polish, “kopytka” ( read as ‘koh-pit-kah’ ) means “little hooves”. As you can guess, it’s due to their characteristic shape. I promise, no animals are being harmed while making them :)
How To Make Kopytka Dumplings
You will need 2.2 lbs (1kg) of potatoes (starchy kind is the best), 2.5 cups (300-350g) of all-purpose flour and 2 eggs. (Plus in my case: butter & breadcrumbs too, to prepare a topping).
Cook the potatoes and mash them with a potato press/ricer. Make sure the consistency is silky smooth.
The first time I made kopytka, I simply mashed the potatoes with a fork – big mistake. My dumplings came out lumpy :(
Next, mix the potato mash with sifted flour and eggs & knead the dough. The next steps are outlined in the recipe at the bottom of this post. Easy-peasy! (says someone who made lumpy kopytka at her first attempt LOL)
Kopytka Toppings
As I mentioned earlier, there are many ways to garnish our dumplings before serving. In this recipe, we’ve got my favourite combo: melted butter & breadcrumbs, with a touch of dried thyme.
But the possibilities are endless. Some of the most popular toppings are:
Savoury
- Melted butter
- Golden breadcrumbs fried with butter
- Pork rinds/ scratchings or fried bacon
- Chopped & fried kiełbasa
- Fried onion
- Meat or mushroom-based sauces (works great when kopytka are a side dish for a roast/goulash stew)
Sweet
- Melted butter mixed with sugar
- Cinnamon
- Sweetened cream/farmer’s cheese (twaróg)
- Fruit jam
If you haven’t eaten them all in one go (doubtful, but possible :-P), they’ll survive just fine in the fridge until the next day. You can reheat them in a microwave, or better yet – gently fry them up. That way kopytka will gain a nice, crispy skin.
Smacznego!
Yield: 8 servings
Kopytka: Polish Potato Dumpling with Melted Butter and Breadcrumbs Topping
Also known as: Little Hooves, Kopytka Dumplings, Polish potato dumplings, Polish gnocchi, szagówki, kluski ziemniaczane
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
- 2.2 lbs potatoes, 1 kg
- 2.5 cup all-purpose flour, 300-350g
- 2 eggs
- pinch of salt
For the topping
- 3 tbsp butter
- 3 tbsp breadcrumbs
- pinch of dried thyme (optional)
- pinch of pepper
Instructions
- Wash the potatoes, cook them in a peel (20 minutes, or until soft).
- Peel the potatoes, mash them using potato press or grind them in a food processor. Place the mash on the worktop sprinkled with flour, leave to cool.
- Mix sifted flour with the potatoes, add eggs, season with salt and quickly knead the dough.
- Divide the dough into four or five parts and roll into long "snakes", each as thick as a thumb. Chop the dough into 0.8 inch (2 cm) hoof-shaped pieces.
- Boil the water in a large pot, add salt. Put kopytka into the boiling water one by one, stir gently and cover with a lid.
- When they start to boil, remove the lid. Wait for the moment when kopytka start to float. Reduce the heat and cook for another 4-5 minutes until they're soft. Gently stir with a wooden spoon from time to time, so they won't stick to the pan.
- Using a slotted spoon, carefully remove cooked dumplings from the pan and onto a sieve. Drain them off thoroughly and set aside.
- On a small frying pan, melt the butter (on low heat, don't burn it!). Add breadcrumbs and fry them until golden.
- Serve kopytka on a plate and top with our breadcrumb topping. Sprinkle with pepper and dry thyme (optional).
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 325Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 100mgCarbohydrates: 58gFiber: 4gSugar: 2gProtein: 9g
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Recipe Information
Filed under:
, Mains,
all-Polish (Popular Nationwide)
Autumn, Comfort Food, Kid-friendly, Winter
Alternative traditional/regional names:
Szagówki, Kluski Ziemniaczane, Kapytki
Also known / Misspelt internationally as:
Tested by:
First published on:
Recipe by / Adapted from:
Story by:
Bibliography / References:
