QiMeal
Kopytka
Kopytka · ready in 1 h 40 min · 4 servings · 562 kcal per serving · medium · 7 ingredients
These Polish potato dumplings are soft, humble, and comforting, cut into little diamond-shaped “hooves” and finished with golden buttered onion.
- Prep
- 58 min
- Cook
- 42 min
- Total
- 1 h 40 min
- Serves
- 4
- kcal
- 562
- Difficulty
- medium
Ingredients · 4 servings
- 1000 gPotato, peeled and quartered
- 250 gWheat flour
- 1Egg, beaten
- 60 gButter
- 150 gOnion, finely diced
- 14 gSalt
- 3 LWater
Equipment
stovetop, kitchen scale, potato peeler, knife, cutting board, potato ricer, potato masher, mixing bowl, bench scraper, slotted spoon, frying pan, large pot
Instructions
- Prepare Station
Gather and weigh all ingredients; set out a peeler, knife, board, pot, ricer, masher, bowl, scraper, slotted spoon, and frying pan. · 8 min
What to look for: All ingredients are measured and tools are within reach.
- Boil Potatoes
Boil peeled potato pieces in salted water until tender, about 20-25 minutes, then reserve the pot for cooking the dumplings. · 25 min
What to look for: Potato pieces look matte and break easily at the edge.
- Mash And Cool
Drain potatoes well, rice them while hot, spread in a bowl, and cool completely before adding the flour. · 30 min
What to look for: Potato is fluffy, dry-looking, and no longer warm to the touch.
- Mix Dough
Add wheat flour, egg, and 5 g salt to the cold potato, then mix briefly into a soft dough that no longer sticks heavily. · 8 min
What to look for: Dough is soft, pale, and lightly tacky but holds together.
- Shape Dumplings
Roll dough on a lightly floured board into 2 cm ropes, flatten slightly, and cut on the diagonal into small diamonds. · 12 min
What to look for: Pieces are flat diamonds with lightly floured edges.
- Boil Kopytka
Boil kopytka in batches in salted water until they float, then cook for 2 minutes more and lift out with a slotted spoon. · 8 min
What to look for: Dumplings rise to the surface and look slightly swollen.
- Fry Onion
Melt butter in a frying pan, add diced onion, and fry until golden; add drained kopytka and turn gently until lightly crisp. · 7 min
What to look for: Onion is golden and the dumplings have a few crisp edges.
- Serve Hot
Serve kopytka hot from the pan, spooning the golden onion and butter over the top for the traditional little-hoof finish. · 2 min
What to look for: Dumplings are glossy with butter and topped with golden onion.
Nutrition (per serving)
| kcal | 562 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 95 g |
| of which sugars | 4 g |
| Fat | 14 g |
| of which saturated | 8 g |
| Fibre | 8 g |
| Sodium | 1414 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Potato
- Floury potato: Use a dry, starchy potato for the lightest dough.
Wheat flour
- Wheat flour type 500: A fine plain wheat flour is traditional for kopytka.
Egg
- Small egg: Use if the potatoes are not watery; the dough should remain soft.
Butter
- Pork lard: A very traditional frying fat, richer and more savory than butter.
Onion
- Yellow onion: Choose a firm onion and dice it evenly so it browns without burning.
Salt
- Fine salt: Use part for the dough and the rest for the cooking water.
