Entree: Poland – Podlasie – Kopytka (Polish potato dumplings made from mashed potatoes and flour)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled
- 1 large egg, approx. 50 g
- 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt, plus more for boiling water
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1 medium onion, finely chopped (about 150 g)
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil (for frying)
- 1/2 cup (60 g) dry breadcrumbs (optional, for crisp finish)
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Step 1: Place potatoes in cold salted water, bring to a boil and simmer until tender, about 20–25 minutes. Drain well and mash or pass through a ricer until smooth; let cool slightly.
2. Step 2: In a bowl mix the warm mashed potatoes with the egg and 1 tsp salt. Add the flour gradually and combine to form a soft, slightly sticky dough; add a little extra flour only if necessary.
3. Step 3: On a lightly floured surface roll dough into ropes about 1/2 inch (1.2 cm) thick and cut into 1-inch (2.5 cm) pieces. Optionally press each piece with a fork or shape into small diamonds.
4. Step 4: Bring a large pot of salted water to a boil. Drop dumplings in batches; when they float, cook 1–2 minutes longer, then remove with a slotted spoon and drain.
5. Step 5: While dumplings cook, fry the diced bacon in a large skillet over medium heat until crisp. Add the chopped onion and sauté until soft and golden.
6. Step 6: Add 1 tbsp oil and 2 tbsp butter to the skillet, add cooked kopytka and toss gently, frying until edges are lightly browned. If using, sprinkle in breadcrumbs and continue to brown for a crisp coating.
7. Step 7: Season with pepper, adjust salt to taste, garnish with chopped parsley and serve hot.