Kopytka Polish Potato Dumpling With Melted Butter And Breadcrumbs Topping Recipes

POLISH KOPYTKA (POTATO DUMPLINGS)

Steps:

• Peel and boil the potatoes in salted water until they are tender.
• Drain the potatoes and allow them to cool.
• Process the potatoes through a ricer (or just mash them until there are no lumps)
• Place the potatoes in a bowl.
• Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
• Mix by hand until the ingredients are combined.
• Add more flour, as needed, until the mixture becomes a soft dough consistency.
• Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
• Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
• Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
• Repeat until you have the desired amount of pieces or you use up all the dough.
• Boil water in a large pot.
• When the water boils add salt.
• Drop the dough pieces into the boiling water. Do not overcrowd the pot.
• Allow the pieces to float to the surface and boil for another 3-5 minutes.
• Remove the kopytka from the water using a slotted spoon.
• Repeat until all are cooked.
• Serve with one of the toppings listed below or with mushroom gravy.
• ONION TOPPING:
• Melt butter in a pan.
• Add the onions and a pinch of salt and pepper.
• Saute the onions until they are a nice golden color.
• Serve over the kopytka.
• BREADCRUMB TOPPING:
• Melt butter into a pan.
• Add breadcrumbs.
• Allow the breadcrumbs to brown slightly.
• The consistency of this mixture should be moist, yet crumbly.
• Add more butter melted butter if needed.
• Serve over the kopytka.

KOPYTKA: POLISH POTATO DUMPLING WITH MELTED BUTTER AND BREADCRUMBS TOPPING

Steps:

• 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).