Polish Potato Dumplings (Kopytka) made with mashed potatoes, flour and egg. These dumplings are perfect served with garlic, onion, mushrooms and bacon!
Leftover mashed potatoes can also be used to make delicious cakes or casserole with bacon and cheese.
Kopytka are Polish potato dumplings, popular in the southern part of Poland. They are made with mashed potatoes, egg and flour. They are cooked in salted water and can be served right away or sauteed in pan for a crispy exterior. Add sauteed garlic, onion, mushrooms and bacon for more texture and flavor.
POLISH POTATO DUMPLINGS
These Polish Potato Dumplings are super easy and perfect as a side dish or as dinner. Next time you have leftover mashed potatoes, save them and make these dumplings! You will love them! This is a perfect recipe for using leftover mashed potatoes, like my Leftover Mashed Potato Cheddar Ranch Cakes.
HOW TO MAKE POLISH POTATO DUMPLINGS KOPYTKA?
- Start with mashed potatoes. They should be cold, so this is a great way to use up leftover potatoes.
- Add egg and flour and mix until the dough comes together. Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and slice into 1.5 to 2" dumplings.
- In a large saucepan or pot, boil water and add 1 teaspoon of salt. Add 5 to 8 dumplings at a time to the boiling water and cook until they start to float at the top. Remove and place on plate. Repeat with remaining dumplings.
- You can serve the dumplings right away as a side dish or follow the suggestion below.
Traditionally, the Polish potato dumplings are cut at an angle. See my photo below for visual help.
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HOW TO SERVE POLISH POTATO DUMPLINGS?
In a skillet, heat up olive oil and butter. Add cooked dumplings and cook until golden brown. Remove from skillet. Add minced garlic, onion and bacon to the same pan. Saute for 4 minutes. Add mushrooms and cook until fragrant and bacon is crispy. Toss with dumplings and serve.
CAN THESE DUMPLINGS BE MADE AHEAD OF TIME?
Yes, these potato dumplings can be made up to 2 days in advance. They reheat well in pan or microwave. You can also make the dough, cut into dumplings and freeze on a baking sheet. Then transfer into a ziploc bag and freeze for up to 3 months.
MORE POTATO RECIPES:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
POLISH POTATO DUMPLINGS (KOPYTKA) RECIPE :
Polish Potato Dumplings (Kopytka) Recipe
Ingredients
- 2 cups mashed potatoes cold
- 1 large egg
- 1 cup all-purpose flour see note
Instructions
- Place mashed potatoes in a mixing bowl. They should be cold, so this is a great way to use up leftover potatoes.
- Add egg and flour and mix until the dough comes together. Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and slice into 1.5 to 2" dumplings.
- In a large saucepan or pot, boil water and add 1 teaspoon of salt. Add 5 to 8 dumplings at a time to the boiling water and cook until they start to float at the top. Remove and place on a plate. Repeat with remaining dumplings.
- You can serve the dumplings right away as a side dish or follow the suggestion below.
- In a skillet, heat up 1 tablespoon of olive oil and 1 tablespoon of butter. Add cooked dumplings and cook until golden brown. Remove onto a plate. Add 2 minced garlic cloves, 1 small yellow onion (chopped), 4 slices of bacon (chopped) and 4 white mushrooms (washed, sliced). Saute until fragrant and the bacon is crispy. Toss with dumplings and serve.
Gene says
I love Polish dumplings.I used mash potatoes,and they came out great.Seasoned to my likeing.Thank you for sharing such a simple 3 ingredient recipe.
Gene says
I made this with instant Idaho mashed potatoes and it was fantastic. this is one simple and easy recipe to make and you'll would be surprised how great it tastes.
Christopher says
Your dumplings have to be at every party. Kids love them
Laura Fall says
My mother would add chives and/or garlic salt and/or finely grated cheese to hers sometimes. She would serve them most often with rouladen or meatloaf topped with gravy.
Kim says
Made this exactly as written. I made tiny balls and dropped them into my turkey spinach soup! Wow!! I will be making this again!!
Jack Sharp says
I'm sure not a cook, but we had these at a local Polish restaurant and I had to have more. I made the recipe as written except for the mushrooms. They were amazing and my wife raved about them as well. They reminded us of Pierogi without the outer dough. I did fry them after boiling. I had hoped for leftovers, but it was not to be. I see that they freeze well so I may be stockpiling.
Ela from Ohio says
Oh, my goodness. That is exactly how I make my kopytka. I serve them with a hearty beef and gravy dinner. Love them. I have seen other recipes, but this one has perfect proportions. Good job!
Anna says
I am so glad! Thank you so much, Ela!
Mom says
So delicious!! We pan fry in butter then add a heaping helping to our bowls of borscht at our traditional christmas eve dinner! Everyone enjoys it!
Anna says
Yay! I am so glad! Thank you so much!
James says
my family made them I love them best sautéed with onions and mushrooms.
Mike says
where it says flour, can I use gluten free flour or does that work? The reason I ask is my daughter and wife are both celiac and have a gluten intolerance.If they get gluten they can be quite ill. Thank you.
Mike
Anna says
Hi Mike! I have not tested this recipe with gluten-free flour but you could try it with flour that can be substituted in 1:1 ratio. I believe Bob's Red Mill makes one. Let me know if you give it a try!