Kopytka (Polish Potato Dumplings with Buttered Breadcrumbs)
In short: Soft potato dumplings cut on the diagonal, boiled and tossed in browned butter and toasted breadcrumbs, a classic Polish side or simple supper. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 370 kcal
Kopytka means little hooves, which describes the shape of these diagonal-cut potato dumplings. The dough is nothing more than mashed potato, egg and flour, rolled into ropes and sliced, then boiled for a couple of minutes. They are served as a side with goulash or roast meat, or as a meatless supper with browned butter and crisp breadcrumbs. Once you get the dough right, they come together fast and the leftovers fry up beautifully.
Instructions
- Boil the unpeeled potatoes in salted water for 25 to 30 minutes, until a knife slides in easily. Drain, then peel while still warm, using a fork to hold each one.
- Mash or rice the potatoes until completely smooth. Spread them on a tray and let them cool and steam off for 15 minutes. Dry potatoes make a lighter dough.
- Gather the potatoes into a mound on a floured surface and make a well. Add the egg, salt and nutmeg, then work in the flour gradually with your hands. Knead briefly into a soft dough that is only slightly sticky.
- Divide the dough into 4 pieces. Roll each into a rope about 2 cm (3/4 in) thick and cut it on the diagonal into 3 cm (1 1/4 in) pieces. Test one in boiling water, and knead in a little more flour if it falls apart.
- Cook the dumplings in batches in a large pot of simmering salted water. They are ready 2 to 3 minutes after they float to the surface. Lift out with a slotted spoon and drain.
- Melt the butter in a skillet until it foams and turns light brown. Add the breadcrumbs and toast for 2 minutes. Toss the dumplings in the mixture and serve at once, with parsley if you like.
Tips
- Use floury potatoes and let the mash dry out before mixing. The less flour you need, the lighter the dumplings.
- Always test one dumpling first. If it holds its shape in the pot, the dough is right, while too much flour makes them tough.
Questions and answers
How are kopytka different from Italian gnocchi?
They use the same three ingredients, but kopytka are cut into diagonal pieces rather than ridged, and are typically served with browned butter and crumbs, mushroom sauce or goulash.
Can I freeze kopytka?
Yes. Freeze the cut, uncooked dumplings on a floured tray, then bag them for up to 3 months. Boil from frozen for 4 to 5 minutes.
Can I pan-fry leftover kopytka?
Yes. Fry them in butter or oil over medium heat for 4 to 5 minutes per side, until crisp and golden. Many people like them even better this way.
How long does it take to make Kopytka (Polish Potato Dumplings with Buttered Breadcrumbs)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Kopytka (Polish Potato Dumplings with Buttered Breadcrumbs)?
About 370 kcal per serving, with 10 g of protein, 63 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 63 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
