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.
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)
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)
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.