Polish Kopytkami Potato Dumplings
"My Babcia (Polish Grandma) made these every new year. They are inexpensive, easy to make and very tasty. They are certainly not a "healthy" dish, but for special occasions or a nice reminder of childhood, they are worth every calorie and gram of fat. Don't skimp on the salt. Potatoes need a lot of seasoning to taste good. Also, the bacon and bacon fat really make this dish. Like I said, this is a special occasion treat."
photo by Ohio Margaret
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 5 russet potatoes
- 1 -3 teaspoon salt
- 2 eggs
- 1 -2 cup all-purpose flour
- 4 -5 slices bacon
directions
- 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.
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Reviews
-
i cant wait to make this recipe today, i think they will be exactly what my grandmother made but she added saurkraut to the mixture and cooked them til lightly browned. gotta go!
RECIPE SUBMITTED BY
I had gastric bypass surgery in 2005 and lost 130lbs. For whatever reason, that enabled me to cook and especially bake like I've always wanted to. Now I eat just a little and that's it. Before, I couldn't risk even having it around.
I'm a huge Cook's Illustrated fan and love to try new recipes. I also quilt, scrapbook and stamp, read, watch and follow baseball and exercise.
I have completed my second triathlon. Pretty good for a gal who was almost 300lbs a couple years ago.
Being a Cleveland gal originally, I live in the country with my husband of 20+ years and son and enjoy staying at home. I'm never bored.
I'm loving life!
