Moms Polish Potato Dumplings Recipes

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 POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI)

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix together grated potato, flour, milk, salt, and pepper until a thick paste forms.
• Dip a teaspoon in the boiling water, then dip a teaspoon in the dumpling mixture-picking up half a teaspoon or so-and slide it into the gently boiling water . Continue until all the dumpling dough is gone.
• Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal or in soup.

GRATED POTATO DUMPLINGS

Steps:

• Heat a large pot of water to boiling.
• Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
• Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
• Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

EASY POTATO DUMPLINGS

Steps:

• Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
• Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

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.

POLISH KOPYTKAMI POTATO DUMPLINGS

Steps:

• Start a 4-6 quart pot of water to boil. Using lots of water for the dumplings to swim in is very important. When it starts to boil, salt the water liberally. Keep covered and on a simmer while mixing the potatoes so it's ready to boil when you are ready to make the dumplings.
• Peel then grate potatoes with a grating blade (smallest holes) in a food processor. Remove any chunks. Strain potatoes in a strainer (not a colander) until water from potatoes is removed. Press on the potatoes to remove as much water as possible. The more water left in the potatoes, the more flour you'll need and you'll have less potato taste in the end.
• Put potatoes in a large bowl and add salt. Mix with a rubber spatula or large spoon.
• Lightly mix eggs in a cup with a fork and add to potatoes. Mix.
• Add flour to potatoes, starting with 1 cup. Mix and continue to add flour until the potatoes are the consistency between pancake batter and bread dough. You shouldn't be able to pour it but you shouldn't be able to knead it either. If you wish, taste potato mixture to check salt.
• Cut bacon into 1/2-1 inch chunks. Fry in a high-sided frying pan on medium heat until limp, not crunchy. Set aside off heat or on lowest heat.
• Bring water back to boil. The water shouldn't be a full rolling boil. It will cause the dumplings to fall apart. Keep the water at just a gentle boil.
• Test one dumpling by using a teaspoon and drop in a dollop of potato mixture (about the size of a large cherry). It will plump up. See if the dumpling holds together. It should sink to the bottom of the pot and when cooked fully it will float. If it falls apart (water starts to fill with bits of potato mixture) add more flour, about 1/4 cup at a time. Test again until it holds together.
• The water will become cloudy and little bits of potato will appear over the course of boiling the dumplings. This is normal. The dumplings will look shaggy, not round or perfect. You can stir them gently during cooking to keep them from sticking together.
• As the dumplings float, take them out with a slotted spoon or strainer and put directly in the bacon pan. Mix all the dumplings in the bacon pan until coated with bacon grease. Taste and add salt as needed. Serve.
• Save a cup of potato water and add as needed to dumplings when reheating the next day.

OMA'S POTATO DUMPLINGS

Steps:

• Peel and dice the potatoes. Boil until fork tender. Drain. Mash well without adding any ingredients to the potatoes. Using the 4 cups of mashed potatoes, add the salt and the flour.
• Mix with your hands until 4 inch balls can be formed and stick together.
• Put into a large kettle of boiling water and boil for 30 minutes. Stir occasionally so the dumplings do not stick together or stick to the pot bottom.
• Serve with gravy.