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Kopytka Recipe

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This recipe for Kopytka is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds russet potatoes (cooked in their jackets, peeled, and mashed or ground)(can also be quartered, boiled, then the skins peeled, and potatoes mashed)
1 large egg (beaten)
1/2 teaspoon salt
2 cups all-purpose flour (approximately)
Directions:
Directions:
Place mashed or ground potatoes in a large bowl. Add egg, salt and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.

Put a large saucepan of salted water on to boil.

On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with remainder of 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 5 minutes (once they're floating, start to take them out).

Using a slotted spoon, transfer cooked dumplings to a colander and drain.

Top with any sauce, but butter with sautéed onions, bacon, and thinly sliced cabbage is pretty darn Polish. Also, they're delicious the next day crisped up in a pan. They also freeze very well (freeze dough before boiling and drop frozen kopytka into boiling water without thawing).

 

 

 

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