Kopytka Recipe Polish Potato Dumplings

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).

KOPYTKA - POLISH POTATO DUMPLINGS

Steps:

• With the skins on, boil potatoes until tender, cool and then peel
• Bring a large pot of salted water to a boil
• Mash the potatoes thoroughly or process with a potato ricer
• Stir in the egg and salt
• Add enough flour to create a smooth dough, stirring just enough to incorporate the flour, overworking will make for tough dumpings
• Take a small amount of the dough and roll on a floured surface to form a rope about 3/4 inch in diamter
• Slice the rope on the diagional about 1/2 inch apart
• Boil in salted water about 4 minutes without over crowding the pan, you'll do multiple batches
• Remove from the water with a slotted spoon
• Serve topped with buttered bread crumbs, pan drippings, gravy or sugar

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.

POLISH MASHED POTATO DUMPLINGS (KOPYTKA)

Steps:

• Gather the ingredients.
• Place mashed or ground potatoes in a large bowl. Add egg, salt, and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
• Put a large saucepan of salted water on to boil.
• On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
• Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
• Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
• Using a slotted spoon, transfer cooked dumplings to a colander and drain.
• If serving with polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
• Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.