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Potato dumplings (kopytka)

Kopytka – the Polish name for these potato dumplings literally translates into “little hooves” for their characteristic shape.


  • 2 ¼ lbs potatoes
  • ½ teaspoon salt
  • 2 cups flour
  • 1 egg
Potato dumplings (kopytka)


Peel and cook 2-1/4 lbs potatoes (about 6-7 medium potatoes) in lightly salted water, drain well, steam off moisture and mash well.

Transfer to floured board to cool.

Add about 2 c flour, 1 egg and 1/2 teaspoon salt and quickly work ingredients into dough. Between hands form into finger-thick strands and cut at an angle into 1” - 2” pieces.

Drop into boiling salted water, cover and when boiling resumes, cook 2-3 min. Remove with slotted spoon.

A good time to prepare kopytka is when you have leftover mashed potatoes on hand. Instant mashed potatoes may be used in this recipe.

Serving Suggestions

Kopytka are a good go-together with stews and gravy-type dishes and can be a vegetarian dish in themselves, garnished with butter-browned bread crumbs. In Polish households, kopytka are often served with a chilled carrot salad made of grated carrots, sugar, raisins and sour cream.