Friday, August 9, 2013

Polish Potato Dumplings (Kopytka)

The word kopytka in Polish means little hoofs. I am not certain how the name came about, but I am sure it has something to do with the appearance of this delicious recipe. Every time I go back home to Poland, my mom asks me: "What would you like me to make for you Matylda?" My reply is almost always the same: "Kopytka!" This time, eggs are no longer required. I like it that way, don't you?

Cheers!
Polish Potato Dumplings (Kopytka)
Polish Potato Dumplings (Kopytka) (Makes about 50 dumplings)

Ingredients
4 large Yukon Gold potatoes (about 1.5 pounds), peeled and quartered
1/3 cup green onions, chopped
1 tablespoon grape-seed oil (any kind will do), plus additional for pan-frying
Freshly ground black pepper (I use lots of it)
1/2 to 1 teaspoon of salt, depending on preference, plus additional to season the water for boiling
Up to 1 cup unbleached all-purpose flour, plus additional for dusting work surface

Directions
Bring a large pot of water to a boil, add 1 teaspoon of salt, add the potatoes. Lower the heat to medium, partially cover the pot and cook for about 15 minutes until the potatoes are fork tender. Drain and add back to the pot.

Cooked potatoes, featuring my favorite potato masher I purchased with mom. 
You don't have to do this. Tip: Turn back the heat to medium and let the cooked potatoes lose the excess water by keeping them in the pot for about 3-4 minutes on the stove.

Mash the potatoes with a potato masher, add 1/2 to 1 teaspoon of salt, lots of freshly ground black pepper, 1 tablespoon grape-seed oil and the chopped green onions. Mix well. Taste to make sure the potato mixture is seasoned to your liking. Allow to cool off before handling. Leave it out on the stove for about 15-20 minutes to cool off.

This is what the dough should look like. 
While the potato mixture is cooling, bring another large pot of water to a boil for the dumplings. While the water is heating up, make the dumplings. To the prepared potato mixture, add 1/2 cup of flour and mix well. Continue adding more flour, gradually until the the dough is no longer sticky, but not too dry,  about less than additional 1/2 cup of flour. Knead and transfer the dough to a floured surface. Divide it into 4 equal parts and make long logs out of each one. Cut each log diagonally to make about a dozen dumplings and set aside.

Four logs, each cut diagonally to yield about a dozen dumplings. 
Once the water is boiling, season with salt, lower the heat to medium-high and add the dumplings. Boil the dumplings from one log at a time, until they float to the top, about 3-4 minutes. Do not crowd the pot. Use a slotted spoon to remove cooked dumplings and set them on a plate. Continue cooking until you have no dough left.

Serve with mushroom gravy or pan fry the dumplings with chopped onion and serve with favorite salad. Pan-fried dumplings are best way to serve them. Enjoy!

Time to eat!

2 comments:

  1. Thanks Jennifer. They are my favorite go to meal when I feel nostalgic.

    ReplyDelete