Polish potato dumplings, known as ‘kopytka’, are a much-loved staple of Polish cuisine. These tender, pillowy dumplings are made primarily from mashed potatoes, flour and egg, resulting in a simple yet hearty dish that can be enjoyed as a main course or side dish. The name ‘kopytka’ translates as ‘little hooves’, a reference to their shape, which resembles the hooves of animals.
Ingredients:
- 700g (1 and 1/2 lb or 25 oz) cooked potatoes, mashed
- 1 and 1/2 cups flour, plus extra for dusting
- 1 egg
- Salt, to taste
Method of cooking:
Cook the potatoes in salted water until tender. Drain well and mash until smooth. Allow the mash to cool completely.
Pour the cooled mash into a large bowl. Add the flour, egg and a pinch of salt.
Mix the ingredients together until you have a dough. The mixture should be soft but not sticky. If it is too sticky, add a little more flour.
Dust a clean work surface with flour. Divide the dough into smaller portions and roll each portion into a long, 1/2-inch thick rope.
Cut each strand diagonally into 1-inch pieces to make the dumplings.
Bring a large pan of salted water to the boil. Carefully drop the dumplings into the boiling water.
Cook until the dumplings float to the surface, then leave to cook for a further 1-2 minutes. Remove with a skimmer and drain well.
Serve the kopytka hot with your choice of topping. They are delicious with melted butter and fresh herbs, crispy bacon, fried onions or your favourite sauce.
