Polish Potato Dumplings

Preparation

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.

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.

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.

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.

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.

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.

Notes

• Potatoes: Use Russets, Yukon Gold, Maris Piper or another all-rounder variety.  Drain the cooked potatoes well and mash until smooth.  Cool completely before making the recipe.  You can boil and mash the potatoes in advance and once cooled refrigerate overnight.

• Dough: Stop kneading once you've formed the dough. This recipe does not require prolonged kneading.

• You shouldn't need to use more flour than the recommended amount. If, however, after adding all the flour your dough is still a little sticky knead in a little more (approx. 1 tsp).

• It is important to use a sufficient amount of salt or your dumplings may end up without much flavor. So boil the potatoes in salted water, add salt into the dumpling dough and cook the kopytka themselves in salted water. They won't be too salty!

• Make it vegan: Use 2 teaspoons of ground flaxseed instead of the egg. 

• Boiling the dumplings:  Do not overcrowd the pot.  Make the dumplings in batches (in the same water).  

• Best served immediately. The dumplings are very soft to start with and become tougher as they cool. Reheating them (in the microwave or frying pan) will soften them again.

• Serve with melted butter, oil, fried bacon or onion, meat-based or vegetarian stew.

• Refrigerate, once cooled, for up to 2 days. 

• Freezing: To freeze uncooked dumplings, arrange on a flour dusted tray and freeze for 3 hours then store in a freezer bag and place back in the freezer for up to 3 months.

• Preparation time includes the time needed to boil and cool the potatoes.

EQUIPMENT YOU'LL NEED

• Vegetable peeler, knife and large spoon

• Potato masher or ricer

• Large pot with lid and slotted spoon