This recipe for Polish potato dumplings or kopytka ("little hooves") is made with cooked mashed potatoes. Their shape reminds of little hooves and so the name ‘kopytka’ derives from polish word for hooves. Many people consider these dumplings the Polish equivalent of Italian gnocchi. We served them with buttered breadcrumbs (polonaise-style) as a side dish, alternatively you can use pan juices or gravy from roasted meats or poultry.

for 3-4 people:

  • 1kg potatoes
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 300g all-purpose flour
  • 3 tablespoons butter
  • 3 tablespoons fresh white breadcrumbs

Peel potatoes, cook in salted water for 20 minutes. Mash them, add egg yolk, salt and flour (if you need more, add as much flour as necessary to form a smooth, cohesive dough). Put a large saucepan of salted water on to boil. Divide dough into 4 parts. On a lightly floured surface roll pieces of dough. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with remained dough.

Drop dumplings into the boiling water (in batches, if necessary, so as not to crowd) and return to the boil. Reduce heat and cook 1 to 3 minutes (remove one with a slotted spoon to test for doneness). Using a slotted spoon, transfer cooked dumplings to a colander and drain.

Melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown. Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top.