Kopytka are Polish potato dumplings that could be called Poland’s version of Italian Gnocchi. The two dishes are very similar in all ways except for their toppings.
We started the week in Russia with some Russian Stuffed Rolls, and we’re ending the week by hopping just a little ways West and heading into Poland with a dish that has an incredible Italian resemblance.
Kopytka: Little Hooves
The Polish word Kopytka literally translates to “little hooves”.
The name supposedly comes from the shape of the dumplings, which resembles a cloven hoof.
Cloven Hoof (Image from Wikipedia)
Um… I guess I kind of get the resemblence.
Polish Potato Dumplings: The Polish Version of Gnocchi
If you are familiar with Italian Gnocchi, you are actually familiar with Kopytka too, because the ingredients and method for making them are the same. (Basically, a potato, egg, and flour boiled dumpling.)
The only differences we could find are the shape and the traditional toppings.
How To Serve Polish Dumplings
These dumplings are incredibly versatile, and cooks use them in a number of different ways to complement their main dish.
Kopytka dumplings can often be found served topped with buttered, sautéed breadcrumbs, in a fashion that is known of as Polonaise-style.
It is also incredibly common to see these Polish dumplings topped with sauteed mushrooms, served with juices or gravy from the roasted meat that is your main dish, or baked with cheese like the German kasespaetzle.
We went a bit healthier for our topping, but stuck in a Polish vein with simmered mushrooms and onions in a beef broth.
Topping the dish with a sprinkling of bread crumbs adds some nice texture as a finishing touch.
Kopytka (Polish Potato Dumplings)
Ingredients
For the Kopytka
- 2 lbs russet potatoes, peeled and cubed
- 1 egg
- 1 tsp salt
- 2-3 c unbleached all-purpose flour
For the Sauce
- 1 Tbsp butter, unsalted
- 2 (4 oz) can sliced mushrooms, drained
- 2 onions, diced
- 1 c beef broth (we prefer low sodium)
- 2 Tbsp parsley
- Bread crumbs (for topping)
Instructions
For the Kopytka
- Place peeled potato cubes in a medium pot. Cover with water and bring to a boil. Simmer potatoes 20 minutes, until tender. Remove from heat and drain any excess water.
- Using an electric mixer, mash potatoes until creamy. Add egg and salt, mix well.
- Mix in flour ½ c at a time until a smooth dough forms. (The amount of flour needed will depend on how moist your potatoes are.
- Bring 2 qts of water to a boil in a medium pot. Add 1 tsp of salt to the water when it begins to boil.
- Pinch off a portion of the dough and roll it into a 1” thick snake on a cutting board. Cut the dough on an angle into ½“ pieces.
- Drop dumplings into boiling salt water a few at a time, so they are not over crowded. Boil for 3-5 minutes, until firm. Remove from water and place on a paper towel to drain. *
For the Sauce
- Melt the butter in a large skillet with high sides. Add the onions and saute over medium high heat until lightly golden, 3-4 minutes.
- Add the broth and parsley. Simmer the mixture until the liquid has reduced, 10-15 min.
- Serve boiled Kopytka topped with mushroom mixture. Sprinkle with breadcrumbs, if desired.
Notes
Nutrition
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Ruth Richards
Saturday 16th of October 2021
You don't boil the potatoes. You grate them. Then you mix in the flour and egg. You drop them by the tablespoon in boiling water and wait until they raise to the top. Put them in a frying pan with globs of butter and pieces of leftover pork. That is how you make them.
Sarah Ozimek
Sunday 17th of October 2021
Thanks for sharing this method Ruth. There are many 'correct' ways to make traditional dishes like these that have been passed down in family kitchens.
Mary
Saturday 18th of January 2020
I am trying to find where i can buy keishka (blood sausage). Would like to have it mailed and i would pay the expenses or get addresses. I live in Pottstown, Pa.
Collette
Thursday 2nd of June 2022
@Mary, Urbaniaks in Erie PA. They make their own. Duck and blood for czarnina, polish ring bologna too. In case you want to take a drive to enjoy our beautiful peninsula for the day.
Sarah Ozimek
Saturday 18th of January 2020
Hi Mary. It looks like you can order it online through these two places: https://www.usinger.com/deli/kishka.html or https://www.sweetpoland.com/store/kielbasa-cold-cuts/sausages/kaszanka-kiszka-kishka-ring-detail . Hope this helps!
Gerry
Wednesday 9th of May 2018
Looking for Polish sweet and sour cabbage like Mom used to make. No luck so far. Can you help please.
Ruth Richards
Saturday 16th of October 2021
@Gerry, Cut up your cabbage and put enough water to cover cabbage in a large pot. Bring to boiling and Add 1 cup of vinegar to 1/2 cup of sugar. Let boil a few minutes. Add salt & pepper. Cover and let sit. If too sweet, add more vinegar.
Sarah Ozimek
Friday 11th of May 2018
Hi Gerry, This post for German Braised Cabbage (and the comments from readers about how their family makes it) might be a good starting point for you. https://www.curiouscuisiniere.com/german-red-cabbage/ Otherwise, could you tell us a little more about what you remember about your Mom's cabbage?
sandra kovaleski persiani
Thursday 18th of January 2018
my babcia & aunt made potato dumplings but had grated raw potato in the dough. has anyone made them this way?
Ruth Richards
Saturday 16th of October 2021
@sandra kovaleski persiani, Absolutely. Only way I know how to make them.
Kathy Billings
Sunday 14th of April 2019
That’s how my mom always made them. It’s a lot of work grating the potatoes. Then I just add an egg and flour a little at a time until it makes a stiff dough. take a spoon and scrape small pieces of the dough off a plate into boiling water. we always cooked bacon and crumbled it and mixed it in with the cooked dumplings and a bit of the bacon grease. Gives it good flavor. we served it with sweet sour cabbage. delicious!
Benjamin
Sunday 3rd of February 2019
That's how my mom and aunt have always done them.
Kay
Sunday 22nd of April 2018
Yes, that's the way my grandmother made them and so do i.
Cindy Rojas
Thursday 1st of March 2018
Yes, this is how I was taught. I love them. I was looking for different topping ideas when I saw your post. I so glad you adked, I might have thought my Grandma made them up...lol
Thelma Cowan
Thursday 3rd of November 2016
I Love Polish Food ..I can't get enough of it !! My both parents have passed away & they used to make polish dishes quite often. Oh how I miss them & the food! I wonder if they are cooking in Heaven!
Sarah Ozimek
Friday 4th of November 2016
Isn't it wonderful how food can bring back so many memories!