Pumpkin Potato Dumplings {Kopytka Dyniowe}

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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}

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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63 / 100
()

My new cookbook is out now!

Polish cookbook


All donations will now be forwarded to the Polish Red Cross in support of Ukraine and war refugees. 

 


Visit my YouTube channel


Support us by shopping in our merch store!!


polishyourkitchen.com


WANT TO GET MY NEXT RECIPE VIA EMAIL? TYPE IN YOUR EMAIL BELOW:

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6 Comments

  1. I love your site. My husband and I have tried several of your recipes. Most recently, the potato kopytka. Keep up the great work!

  2. We made these tonight and they are awesome!
    We used puréed Georgia Candy Roaster squash for the pumpkin and it’s absolutely amazing. Thanks for helping us in America keep learning how to Polish our kitchen.

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