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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Leigh says
I’ve attempted to make these but the dough was really sticky, is that normal?
Anna says
Yes. You can flour your counter and your hands to shape it into logs and then cut. I hope this helps!
Mike Diamond says
Anna,
Magic !!
My grandmother in Graz, Austria would make longer noodles (like a finger length) with your recipe.
Pan fry bread crumbs and sugar, and then roll the noodles in this.
What a dessert !!!
Carol says
Hi Mike, my grandparents where also from Austria. I remember grandma making finger dumplings with buttered breadcrumbs. As a kid, I could never eat enough of them. Thanks for bringing back that memory for me.
Marj Arico says
I used a sweet potato because that’s all I had. I needed to add a bit more flour but they turned out great! Thank you for the recipe.
Chris Zook says
My Lithuanian grandmother made these for me. They were my favorite. She made them when I was pregnant because that was all I wanted. I haven't found the recipe yet, but I am hopeful especially looking at the way you have cut them. It's the same! She sautéed these with butter and sour cream and they were amazing!! I am excited to try these!
Anna says
Hi Chris! That is such a sweet story. Thank you for sharing! I hope you enjoy the dumplings. Let me know how it goes!
Jasmine says
How long do the dumplings last after cooking? I like to meal prep for about 4-5 days.
Anna says
Hi Jasmine! As with any other dumplings, these are good for 3 days in the fridge. Five days is definitely too long. I hope this helps!
Rich says
Aftercooking the dumplings in the boiling water , can you freeze them?
Anna says
Hi Rich! Yes, you can freeze them. Just make sure to cool them completely, by spreading them on a large sheet so they don't stick together.
Grace Paciorek says
I freeze them raw and add frozen dumplings to the boiling water.
john mccabe says
can you add these to chicken soup
Anna says
Hi John! I think it should work. Let me know if you make it!
Lynn V. in Iowa says
I married into a family that fixed potato dumplings as favorite meal. I like them best fried after cooking. We add onions, sauerkraut, and chunks of leftover roasted pork. It has become my favorite comfort food in winter!
Anna Donner says
Potato dumplings were a family favorite and a well needed family dinner. We were a family of five and dinner money had to go far. My Mother would fry side pork and we put the grease on our dumplings. Having watch my Mother make these for many years, it was only recently many years later I attempted my Potato Dumplings, and in cooking I remembered that when they were done they floated to the top and how exciting I was to see this. Wonderful you are sharing these wonderful dumplings with others.
Rose says
I remember my father making potato dumplings, he always put little chunks of fried bread in side of the dumpling, and yes he made his the same way you do.=the bread was put into the dumpling and then rolled into a ball and did the same as you did., only a bit bigger.
Then if any were left after cooking , the next day we children had a treat of fried sliced potato dumpling=fried in batter til brown, sprinkled with white sugar.
Amy says
I never comment on recipes but having just made this for lunch while cooped up, I want to thank you for posting an easy to follow, simple recipe for a food that was new to me! I particularly appreciate that I did not have to go to the store, ha! These reminded me of pierogies, but were significantly easier to make from scratch.
These were great, and will definitely be made again.
Wendy says
What kind of potatoes do you find best to use for this recipe?
Anna says
Hi Wendy! I used russet potatoes. I hope this helps!
Ela says
I add often minced parsley and freshly ground pepper to the dough. They can be served with mushroom sauces or beef stew , or eaten like Anna is describing.
I love them
chris says
About how thick do you roll the "long logs"? Thanks!
Dianne C Chec says
Great with creamed chicken!
Anna says
Thank you, Dianne!
MarleneLapera says
I would love the recipe for your Mushroom sauce ! thank you. Marlene
Krista says
Is there a sauce or something similar that I can cook with these besides the mushrooms and bacon? My kids don’t like these.