Kopytka (Polish Potato Dumplings)
Soft, pillowy potato dumplings served with buttered sage and a sprinkle of toasted breadcrumbs, a comforting staple of Polish home cooking.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Boil the potatoes until fork‑tender, then drain, peel and mash them while still hot; let cool slightly.
-
Step 2 of 6
Mix the mashed potatoes with the egg, salt and flour until a soft, non‑sticky dough forms – it should hold together when rolled.
-
Step 3 of 6
On a lightly floured surface roll the dough into 2‑cm thick ropes, cut them into 2‑cm diagonal pieces resembling little hooves.
-
Step 4 of 6
Bring a large pot of salted water to a gentle boil; drop the dumplings in batches and cook until they rise to the surface, about 2–3 minutes, then remove with a slotted spoon.
-
Step 5 of 6
Melt the butter in a wide skillet over medium heat, add the sage and fry until fragrant, then toss the cooked kopytka in the sage‑butter until lightly browned.
-
Step 6 of 6
Finish by sprinkling the toasted breadcrumbs over the dumplings and season with black pepper before serving.
Notes from the kitchen
If flour is scarce, use a mixture of half wheat and half spelt flour for a nuttier flavour. Leftovers reheat well in a pan with a little extra butter.
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