Kopytka
Beloved Polish vegetarian potato dumplings crafted from riced potatoes, flour, and eggs, poached to tender perfection and tossed in golden browned butter with fresh herbs or sweet toppings.
Ingredients
- • 750g cooked floury potatoes, passed through a ricer and cooled
- • 150g plain flour, plus extra for rolling
- • 1 medium egg
- • 1 tbsp potato starch
- • 1/2 tsp sea salt
- • 40g butter
- • Fresh chives or parsley, finely chopped
Preparation Steps
Place the riced, cooled potatoes on a clean work surface. Add the flour, potato starch, egg, and salt. Gently knead until a uniform, smooth dough comes together, adding a sprinkle of flour if sticky.
Divide the dough into portions. Roll each portion on a floured surface into a 2cm thick rope. Flatten slightly with your hand and slice diagonally at a 45-degree angle into 3cm diamond dumplings.
Drop the dumplings into a large pot of boiling salted water in batches. Cook for 2 minutes after they float to the surface, lifting out with a slotted spoon.
Melt the butter in a skillet until foaming and nutty brown. Toss the poached kopytka in the butter until glistening, scatter with fresh chopped herbs, and serve hot.