Kopytka Recipe Polish Potato Dumplings

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KOPYTKA: POLISH POTATO DUMPLING WITH MELTED BUTTER AND BREADCRUMBS TOPPING



Kopytka: Polish Potato Dumpling with Melted Butter and Breadcrumbs Topping image

Also known as: Little Hooves, Kopytka Dumplings, Polish potato dumplings, Polish gnocchi, szagówki, kluski ziemniaczane

Provided by Adapted by Kasia

Categories     Polish Side Dishes

Time 40m

Number Of Ingredients 8

2.2 lbs potatoes, 1 kg
2.5 cup all-purpose flour, 300-350g
2 eggs
pinch of salt
3 tbsp butter
3 tbsp breadcrumbs
pinch of dried thyme (optional)
pinch of pepper

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).

Nutrition Facts : Calories 325 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 100 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

POLISH KOPYTKA (POTATO DUMPLINGS)



Polish Kopytka (Potato Dumplings) image

This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.

Provided by Nana Lee

Categories     Potato

Time 20m

Yield 5-8 serving(s)

Number Of Ingredients 10

5 potatoes
1 egg
2 cups flour
salt
3 tablespoons butter
1 medium onion (finely chopped)
salt
pepper
1/4 cup butter
1/2 cup breadcrumbs

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.

KOPYTKA - POLISH POTATO DUMPLINGS



Kopytka - Polish Potato Dumplings image

Tender little potato dumplings

Provided by Polish Housewife

Time 50m

Number Of Ingredients 4

1 pound potatoes
1/ 2 teaspoon salt
1 egg
2 cups flour

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 MASHED POTATO DUMPLINGS (KOPYTKA)



Polish Mashed Potato Dumplings (Kopytka) image

This recipe for Polish potato dumplings or kopytka is made with cooked mashed potatoes. They can be served with butter or roasted meat drippings.

Provided by Barbara Rolek

Categories     Side Dish     Entree     Pasta

Time 35m

Yield 6

Number Of Ingredients 8

For the Dumplings:
1 1/2 pounds russet potatoes (cooked in their jackets, peeled, and mashed or ground)
1 large egg (beaten)
1/2 teaspoon salt (or more to taste)
2 cups all-purpose flour (approximately)
For the Polonaise Topping:
3 tablespoons butter , optional
3 tablespoons fresh white breadcrumbs, optional

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.

Nutrition Facts : Calories 274 kcal, Carbohydrate 56 g, Cholesterol 31 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, Sodium 133 mg, Sugar 1 g, Fat 1 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

POLISH KOPYTKAMI POTATO DUMPLINGS



Polish Kopytkami Potato Dumplings image

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.

Provided by Ohio Margaret

Categories     Polish

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 russet potatoes
1 -3 teaspoon salt
2 eggs
1 -2 cup all-purpose flour
4 -5 slices bacon

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.

Nutrition Facts : Calories 391.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 98.4, Sodium 700.1, Carbohydrate 70.6, Fiber 6.7, Sugar 2.2, Protein 12.7

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