polish dumplings

Polish Potato Dumplings (Kopytka) are made with mashed potatoes, flour and egg. These dumplings are perfect served with garlic, onion, mushrooms and bacon!More potato recipes: www.crunchycreamysweet.com

Polish Potato Dumplings (Kopytka) Recipe

potatoes

all-purpose flour (see note)

Place mashed potatoes in a mixing bowl. They should be cold, so this is a great way to use up leftover potatoes.

Add egg and flour and mix until the dough comes together. Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and slice into 1.5 to 2" dumplings.

In a large saucepan or pot, boil water and add 1 teaspoon of salt. Add 5 to 8 dumplings at a time to the boiling water and cook until they start to float at the top. Remove and place on a plate. Repeat with remaining dumplings.

You can serve the dumplings right away as a side dish or follow the suggestion below.

In a skillet, heat up 1 tablespoon of olive oil and 1 tablespoon of butter. Add cooked dumplings and cook until golden brown. Remove onto a plate. Add 2 minced garlic cloves, 1 small yellow onion (chopped), 4 slices of bacon (chopped) and 4 white mushrooms (washed, sliced). Saute until fragrant and the bacon is crispy. Toss with dumplings and serve.

Polish plum dumplings (knedle ze śliwkami in Polish) are traditional Polish dumplings, very popular in summer. These delicious dumplings are made from plums wrapped in potato dough. They are served with buttered breadcrumbs and sweetened sour cream.

Polish Plum Dumplings (Knedle ze śliwkami)

(500 grams) starchy potatoes, (such

(125 grams) flour (+ more for working with the dough)

salt

plums (preferably small but all sizes will work)

sugar cubes (or granulated sugar)

cinnamon

butter (for coating the dumplings)

sour cream

sugar (or less)

butter

breadcrumbs

Peel the potatoes, chop them into evenly-sized chunks and cook until fork-tender, about 15-20 minutes.

While the potatoes are still warm, press them through a potato ricer or mash them with a potato masher. Let the potatoes cool before adding the other ingredients (warm potatoes will absorb more flour making your dumplings tough).

Add flour, egg, and salt to the potatoes. Stir the ingredients with a spoon until roughly combined, then knead the dough with your hands until you have a ball of dough. Don't overwork the dough.

Transfer the dough to a wooden board sprinkled with flour. The dough will be a little bit sticky but try to not add more flour or the dough may end up too tough.

Divide the dough into 8 parts (if you have medium-sized plums).

Cut all the plums almost in half but not all the way through, just enough to remove the stone. Place 1 sugar cube and a pinch of cinnamon in the place of the stone. Press both sides of the plum together.

Flour your hands. Take one part of the dough and flatten it into a disk. Place one plum in the middle. Wrap the dough around the plum. Pinch the seam well so it won't open while cooking. Roll between your palms so you have a ball of dough.

Place all the dumplings on a well-floured board.

Cook knedle: Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer (the water should not boil rapidly!). Gently lower 4 knedle on a spoon into the water. After a minute or so, stir the dumplings gently with a wooden spoon to make sure they're not sticking to the bottom of the pot. When they float to the surface, cook them for 4 minutes. The cooking time may depend on the size of the dumplings. If you're not sure how long to cook them, you can test cook just 1 dumpling. Remove the cooked dumplings from the water with a slotted spoon and transfer to a plate. Drizzle with melted butter to prevent the dumplings from sticking to each other. Repeat with the remaining dumplings.

While the dumplings are cooking, prepare the sides. Whisk the sour cream with powdered sugar until combined. Buttered breadcrumbs (bułka tarta): melt the butter in a medium pot/pan, when melted add the breadcrumbs, cook for a couple of minutes or until golden brown in color (be careful not to burn them).

Serve your knedle with breadcrumb topping and sour cream and sprinkle them with cinnamon.

Enjoy!

Recipe video above. Pierogi Ruskie&#39;s are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Easier to wrap that gyoza and Chinese dumplings - no fancy pleating!Excellent weekend project – eat some today and freeze some for later. Cook from frozen! Makes a nice big batch of 30 pierogis.

Pierogi Ruskies - Polish Dumplings

flour (, plain/all-purpose)

tsp cooking/kosher salt

unsalted butter

water

egg (, whisked (55-60 grams/2 ounces))

x 250 grams/8 ounces medium potatoes (, peeled

tbsp cooking/kosher salt

/ 2 tbsp unsalted butter

cheddar cheese

tsp black pepper

grams/ 2 tbsp unsalted butter

onion (, finely diced)

tbsp cooking/kosher salt (-

grams/ 1 1/2 tbsp unsalted butter

Sour cream (,

Parsley

Boil potatoes - Put potato and 1 tbsp salt in a large saucepan. Add cold tap water so it&#39;s 3cm/1 inch above potatoes. Bring to a boil on high heat then reduce heat to medium high and simmer for 15 minutes or until potatoes are soft.

Mash - Drain, then pass the potatoes through a potato ricer into a bowl (or use potato masher)

Cheese it - Immediately add butter, cheese, salt and pepper. Mix with a wooden spoon until fully combined.

Cool - Spread out ~1cm / 1/2&quot; thick on a tray. Cover with cling wrap, pressing so it is fully in contact. Cool on the counter (~30 min) then refrigerate until cold (1 hour+).

Filling:

Melt butter - Heat up the water and butter in a small saucepan over medium heat just until butter is melted, do not boil water. (Or do this in the microwave). Turn off heat.

Mix dough - Whisk the flour and salt in a mixing bowl. Make a well in the centre and then add the butter water plus egg. Mix to combine into a shaggy dough.

Knead - Scrape out onto a lightly floured work surface. Knead for 5 minutes until the dough becomes smooth (Note 3). You could also use your stand mixer.

Rest - Wrap with cling wrap and leave on the counter for 30 minutes.

Pierogi Dough:

Roll &amp; cut - On a lightly floured surface, roll out the dough to 3mm / 1/8&quot; thickness. Cut out rounds using a 9 cm / 3&quot; cutter. Do as many as you can, then gather surplus dough into a ball, wrap with cling wrap and set aside for later.

Fill &amp; wrap - Place 1 tablespoon of cheesy potato filling in the middle of a round. Dip finger with water and run along edge of half the circle. Fold dough over to enclose the filling and press to seal, making slight indents (no pleats).

Wrap remaining - Place them on a lightly floured tray and continue to wrap remaining Pierogi (including rolling out the remaining dough). You should get ~30 pierogis.

Wrapping pierogis:

In a non stick skillet, melt the butter until foamy over medium heat. Add onion and salt, then cook, stirring regularly, for 10 to 15 minutes until golden on the edges. Scrape out into a bowl, then set aside (OK to cool).

Onion butter sauce:

Batch cooking - Directions below are for cooking and serving 10. Boil pierogis in batches of 10 to 12 max, they need space to bounce around in the water, and you need space to toss them in the butter. (Note 4 for big batch cooking)

Boil 5 minutes - Bring ~3 litres/quarts of water to the boil with 1 tbsp salt. Lower 10 piergosi into the water. Cook for 5 minutes - they should be floating on the surface.

Reserve water &amp; drain - Dip a jug into the water and scoop out ~1 cup water. Then use a slotted spoon to transfer pierogi into a bowl (or drain, if not cooking more).

Butter sauce - Melt butter in a large skillet over medium heat. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter. (Note 4 on scaling up)

Serve - Slide onto a serving plate, scraping out every drop of butter. Sprinkle with parsley, add a dollop of sour cream. Eat and be happy!

Cooking &amp; serving pierogis:

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Polish Potato Dumplings (Kopytka) R...

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