The Magic of Polish Cuisine with Our Polish Potato Dumplings
Are you tired of the same old mashed potatoes, and looking for a delightful twist to your dinner menu? Look no further, as we’re about to embark on a culinary journey to create Homemade Polish Potato Dumplings – a dish that promises to tantalize your taste buds and add a touch of European flair to your dining table. These flat, doughy wonders, adorned with a delightful hole in the center, are a quintessential comfort food in Poland, and once you try them, you’ll understand why.
Poland, a country known for its rich history and vibrant culture, also boasts a cuisine that reflects the heart and soul of its people. Among the myriad of dishes that make up Polish gastronomy, Polish Potato Dumplings, or “Kopytka,” as they are known locally, hold a special place. These dumplings are more than just a meal; they are a piece of Polish tradition and a source of great pride.
You can also check out, our other recipes for Main dishes.
Polish Potato Dumplings
Ingredients
- 8-10 pcs medium-sized potatoes
- 1 pc egg
- 1 pc onion
- ½ cup potato starch
- 2 tbsp wheat flour
- 1 bundh green onions
- 1 bunch parsley
- ½ tsp salt
Instructions
- Peel the potatoes, wash them, dice them, and then boil them in salted water until they become soft (about 15 minutes).
- Once the potatoes are cooked, allow them to cool, and then mash them until they are smooth. You can use a meat grinder or a fine grater for this step.
- Beat the egg with a fork and add it to the mashed potatoes. Mix thoroughly.
- Add the flour and potato starch to the potato mixture. Mix again. Adjust the amount of starch if needed; the dough should be firm but not too sticky.
- Roll the dough into small-diameter sausages. Cut the sausages into 1 inch thick pieces and roll each piece into a ball.
- Grease your finger with starch and make a hole in the center of each dumpling ball, going about halfway through the ball’s volume.
- Bring a large pot of water to a boil and add plenty of salt. This helps the dough hold together while cooking.
- Carefully place the dumplings into the boiling water. When they float to the surface, they are ready to be removed. This usually takes a few minutes.
- Once cooked, transfer the potato dumplings to a flat plate to cool.
- Finely chop the onion and fry it in vegetable oil until it becomes golden and fully cooked.
- Chop the green onions and parsley finely.
- To serve, top the potato dumplings with the fried onions and chopped greens.
