Polish Potato Dumplings {Kopytka}
It’s no secret that Polish kitchen is resourceful and greatly relies on cheap ingredients, often leftovers. Potatoes were always cheap in Poland therefore often a main ingredient or the main dish. Kopytka, kluski, dumplings, pierogi are all made of this adaptable vegetable. My parents bought a large amount of potatoes in bulk each season and we stored them in the basement cellar. A quick trip downstairs and half your dinner is on its way.
Nothing makes me think about kopytka like some leftover potatoes.
Kopytka are simply potato dumplings. They go great with chicken, beef or pork goulash. Therefore, I’m also “Polishing” some leftover chicken teriyaki from a Japanese sushi joint we had on Sunday. Chicken vegetable gravy goes perfect with these soft potato dumplings, ready to soak up the savory goodness.
Polish Potato Dumplings {Kopytka}
Ingredients
- 1 lb / 500 g of cooked and cooled potatoes (leftovers are great!)
- 1 egg
- 1 c / 125 g of all-purpose flour
- 1 tsp of salt
Instructions
Fill a large pot with water, salt it with a teaspoon of salt, and add a tablespoon of oil.
Mash potatoes with a potato masher in a pot. Measure out flour onto a clean surface, add potatoes, whisked egg, and salt and fold together gently. Do not knead. Dough will be slightly wet. Add a tablespoon of flour to keep from sticking to your hands, if needed.
Fold just until combined, not more than 1-2 minutes.
Cut away ¼ of the dough and roll to form a long log. Flatten the log and cut it into 1-1½ inch / 3-4 centimeter pieces at a 45-degree angle.
Place raw dumplings in boiling water in batches (2 batches, if using a 6 quart pot), stir gently to prevent dumplings from sticking to the bottom and to each other.
Simmer on low for about 1 minute from the time they start floating to the top (about 3 minutes total). Remove from pot and spread on a large surface to cool (not touching), or serve right away.
Notes
To reheat, place in a pan with butter. Brown on all sides. These soft dumplings are great with a creamy meat sauce or a mushroom sauce.
To “Polish” my Japanese dish, I made a quick roux of 1 tbs of butter and 1 tsp of flour. Then I added 1 cup of water and leftover chicken teriyaki. Let simmer for 2-3 minutes to thicken the sauce and warm up the meat and veggies. Done!
Do you like to cook with leftovers? What’s your favorite dish? Leave a comment below. Thanks!
Smacznego!
Anna
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