Pumpkin Potato Dumplings {Kopytka Dyniowe}

Pumpkin is not super popular in Poland, but under the influence of pumpkin season here in the US I’m playing chef and inventing new dishes. Dish#1of Polish fusion: pumpkin infused Polish potato dumplings “kopytka“. Kopytka [coh-pyh-tkah] are a mild, soft and doughy potato dumpling made of boiled potatoes, flour and egg. Very simple and intended to be a vessel to meat sauces, cabbage dishes (like fried cabbage)  or just enjoyed sautéed in butter with a side of a favorite Polish salad. My pumpkin version has a mild pumpkin flavor, even though I added a whole can. It is not overpowering but provides enough pumpkin flavor and color to match and join the pumpkin season. They turned out well, and I think I’ll be making them for Thanksgiving this year as one of the sides on my Polish-American Thanksgiving table.

Pumpkin Potato Dumplings {Kopytka Dyniowe}

  • Yields: A little over a half-sheet size baking sheet
  • Prep Time: 15 min
  • Cook Time: 20 min

Ingredients

  • 800 g / 1.5 lbs / 4 cups of boiled and mashed potatoes
  • 2 eggs
  • 15 oz / 425 g can of pumpkin pure
  • 2 tsp of salt
  • 3 cups of all purpose flour
  • Splash of oil

Instructions

  1. Place potatoes, pumpkin pure, eggs and salt in a large bowl and mash with a hand potato masher until combined. Small lumps of potatoes may be visible.

  2. Add flour in 1/2 cup incriments, and combine with your hands to form dough.

  3. Fill a large pot with water, add about 1 tbs of salt and a splash of oil and bring to boil.

  4. In the mean time, take a portion of the dough and place on a surface sprinkled with flour. Form a log and start rolling against the surface with your hands with an outward motion until the roll is about 1 inch in diameter. With a sharp knife cut dough at a 46° angle into the shape of a rhombus.

  5. When water reaches boiling temperature start dropping dumplings into the water in batches. Boil on medium-low heat until they float to the top. Remove and spread on a cookie sheets or other surface to cool or serve immediately.

Notes

If reheating, they do great sautéed in butter until they get a little color on them.

Happy cooking my hungry friends!

Let me know how you’re planning to Polish your kitchen this season.

Smacznego!

Anna

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