Authentic Polish Potato Dumplings (Kopytka)

Step 1

Peel and boil the potatoes in salted water until tender. Drain thoroughly and mash until smooth and creamy (using a potato masher or ricer). Set aside to cool completely. If after draining your potatoes still seem a little too moist place them back in the pot and cook for about 30 seconds stirring all the time. This should get rid of any excess moisture.

Step 2

Fill a large pot with water, add about 1-1½ teaspoon of coarse sea salt (or ⅔ tsp fine), cover and bring to the boil.  In the meantime make the potato dumplings. In a large bowl combine the mashed potatoes with the egg and salt and gradually add the flour, mixing in with the back of a spoon. When you've added all the flour your mixture should be very lumpy.

Step 3

Transfer to a flat surface and form a smooth dough by bringing the mixture together. You don't need to knead very long. The dough should be very soft.

Step 4

Divide the dough into 4-5 parts (easier to work with) and roll each part into a long sausage shape the thickness of a large thumb (dust with a little flour as you roll).  Flatten a little and cut at a slight angle into small pieces (about 2 cm/⅔'' thick). Keep your uncooked kopytka dumplings on top of a floured surface making sure they don't touch each other.

Step 5

When the water starts to boil carefully place the dumplings in the pot, one by one, and gently stir with a wooden spoon to prevent them sticking to the bottom of the pot and each other. Once they all come up to the top boil them gently for 2 more minutes.Cook in batches to avoid overcrowding the pot. Use the same water to cook all your dumplings.

Step 6

Turn off the heat, lift the dumplings out of the pot using a slotted spoon and place on a large plate.  Add a little butter or drizzle of oil to prevent them sticking to one another. Serve immediately.