Kopytka: Polish Potato Dumplings

Kopytka: Polish Potato Dumplings

These diamond-shaped Polish dumplings or “little hooves” made of mashed potatoes are the perfect replacement for rice, pasta, or bread. They go perfectly with some meaty dishes or even with some tasty

PREP TIME40 minutes
COOK TIME10 minutes
TOTAL TIME50 minutes


  • 2 lbs of peeled potatoes
  • 9 full spoons of flour (about 0.5 lbs)
  • 1 egg
  • 1/2 spoon of salt


    1. Peel potatoes and cook them fully.
    2. Before they fully cool down, press down with a potato ricer (it’s easier to press them when they’re still warm.
    3. Spread the flour on the kitchen table, then place the potato mass on top. Place egg and salt on top.
    4. Make a smooth dough with your hands. Don’t leave any lumps in the mass.
    5. Prepare a big pot and bring the water to boil.
    6. Meanwhile, place 1/4 of the dough for dumplings on a floured board and roll it out with your hands into a string about 2 cm thick. Use a knife to cut neat hooves about 1.5-2 cm long.
    7. Move prepared hooves to the boiling water and cook them for about 90 seconds after they come out to the top of the water. Repeat the process with all other portions.
    8. Serve with a topping of your choice (see the post).



If you’d like to get creative you can add finely chopped and cooked spinach with garlic to the dough.

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