Polish Kopytka (Potato Dumplings)

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Ingredients Nutrition


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

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