potato 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.

Pass on the pasta and try making your own potato gnocchi - forage for samphire to make a fresh and frugal meat-free main

Gnocchi with parsley, butter & samphire

floury potatoes

salted butter

plain white flour

shallots

garlic

samphire

packs parsley

To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.

While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.

Roll out the dough into sausages, 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.

Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.

Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and gently soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.

Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve immediately, scattered with the rest of the parsley.

A hearty and comforting potato dumpling soup with vegetables, this chicken soup will warm you up during the cold months of the year.

Potato Dumpling Soup

Chicken broth (See note 1 and 2):

chicken legs

carrots

onion

bay leaves

black peppercorns

cloves

juniper berries

allspice berries

fine sea salt

chicken stock cubes, as needed

Soup:

red bell pepper

200 g/ 7 oz cauliflower

100 g/ 3.5 oz peas, defrosted

fine sea salt and pepper

parsley

Potato dumplings (See note 3):

400 g/ 14 oz potatoes, weighed after peeling

butter

egg, about 60 grams/ 2.1 oz (weighed whole, with shell)

flour

nutmeg

Place the chicken legs in a large soup...

Place the chicken legs in a large soup pot and add cold water to cover it, about 2 ½ – 3 liter/ 10.5 – 12.5 cups. Clean and halve the carrots, celeriac piece, and onion. Add them to the pot. Add the whole garlic cloves, all the spices, and some salt.

Slowly bring everything to a simmer, turn the...

Slowly bring everything to a simmer, turn the heat down immediately and simmer, uncovered, for about 45 minutes to 1 hour until the chicken is cooked through and really soft.

Remove the chicken legs from the soup and...

Remove the chicken legs from the soup and leave until cool enough to handle. Strain the broth into a clean soup pot and keep the carrots. Discard the rest of the vegetables and spices.

Chop the pepper into small cubes, divide the...

Chop the pepper into small cubes, divide the cauliflower into small florets and add them to the strained chicken broth. Bring to a boil and cook them gently until half cooked about 5 minutes.

Chicken broth cooked for such a short time...

Chicken broth cooked for such a short time is not as intensively flavored as chicken stock, which is cooked for about 4-5 hours. Add some chicken stock cubes to the broth to intensify the flavor.

Peel, cube and cook the potatoes. Drain. Mash...

Peel, cube and cook the potatoes. Drain. Mash in a bowl with a fork.

Let cool for about 5 minutes, add the...

Let cool for about 5 minutes, add the lightly beaten egg, soft butter, about 100 g/ 3.5 oz/ 3/4 cup of the flour, a few good gratings of nutmeg and salt.

Start adding the potato dumplings to the soup...

Start adding the potato dumplings to the soup using a teaspoon. Make only one dumpling at first. Dip the teaspoon into the soup and take a small amount (about ¾ teaspoon) out of the potato mixture. Let it slide into the soup and watch if it holds its shape. Give it about 3-4 minutes. If it disintegrates, add a very small amount of extra flour and incorporate it well. Try again.

The exact amount of flour needed depends on...

The exact amount of flour needed depends on the size of your egg.

Add the defrosted peas to the soup together...

Add the defrosted peas to the soup together with the dumplings. Let simmer for about 10 minutes or until the dumplings are puffed up and cooked through. Do not let the soup boil anymore while the dumplings are in it.

In the meantime remove the skin and the...

In the meantime remove the skin and the bones of the chicken and shred the meat into bite-sized pieces.

Chop the reserved carrots into cubes or slices....

Chop the reserved carrots into cubes or slices. Add them to the soup and let the soup stand (heat off) for about 10 minutes more so that the chicken and the carrots can get hot again. Adjust the taste with salt and pepper, sprinkle the soup with some chopped parsley and serve.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

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Polish potato dumplings contain just 4 ingredients and are incredibly simple to make.

Authentic Polish Potato Dumplings (Kopytka)

potatoes (peeled weight)

flour (approx. 1½ cups,

fine sea salt (plus more for boiling the potatoes

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.

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&#39;ve added all the flour your mixture should be very lumpy.

Transfer to a flat surface and form a smooth dough by bringing the mixture together. You don&#39;t need to knead very long. The dough should be very soft.

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&#39;&#39; thick). Keep your uncooked kopytka dumplings on top of a floured surface making sure they don&#39;t touch each other.

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.

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.

You can fill the dumplings with toasted bread cubes. To do this, press the potato mixture flat on your hand, place 2-3 bread cubes on top and then fold it up and shape into a dumpling. These potato dumplings are wonderfully fluffy, even with or without them

German Potato dumplings (half and half)

Russet potatoes

salt

Nutmeg

tbsp Potato starch (or substitute with cornstarch)

Stale roll or baguette bread (for croutons)

https://www.youtube.com/watch?v=reKjhHEa4Lk

Mixed with cheese, bacon, butter and salty delicious potato chips, stuffed in a wonton wrapper and baked until golden brown and crispy, these Mashed Potato Dumplings are easy to make and are a party favorite!

Leftover Mashed Potato Dumplings

bacon, (cooked and crumbled)

cheddar cheese

buttermilk

tbsp. scallions, (minced)

potato chips, (smashed)

black pepper

Salt

Wonton wrappers

Preheat the oven to 375 degrees.

Combine all ingredients (except 1 tbsp. melted butter and wonton wrappers) in a bowl and mix to combine.

Place a wonton wrapper on a flat surface and place 1 tbsp. of the potato mixture in the center. Wet the edges with water and place in the wonton press. If you don&#x27;t have a wonton press, just seal the edges securely with your fingers. Place wonton on a parchment paper lined baking sheet. (see post above for step by step photos)

Continue until all potato mixture has been used. Brush the tops with the melted tbsp. of butter. Place in the oven for 15-20 minutes, or until the wontons are golden brown.

That wonton sealer is amazing! I love how clear the instructions are, and would love to make this! Such a lovely contrast between the creaminess of the mashed potatoes and the crispness of the wontons!

Omg yes!! What a fun and delicious idea!! We still have leftover mash, so this is perfect for me this week - thanks!

What a delicious idea when we have leftover mashed potatoes! Using store bought wonton wrappers and that wonton press is genius! Will make these soon!

The sealer you've got is amazing! Such a great and easy way to make the perfect shape. In fact, it is something I am really excited to try, too, as I have been using a different tool when making wontons. Fabulous photos, too! :-)

Oooh this is a delicious idea!  These wontons wouldn't last long in my house...perfect appetizer idea for the holidays too!

Mashed potatoes are my favourite!! But I have never thought of adding it to wontons. This is genius!

These potato wontons are a deliciously unique way to use up those Thanksgiving Day leftovers.

This is such a fab recipe Danielle! It reminded me of similar dish, Polish pierogi with cheese, onions and potatoes, which is actually one of my favourite things in the whole world, so this is right up my street! Using leftover potatoes is a great way to reduce the food waste too! Yummo!

Whoa, these babies look delish! I can imagine my hubby and I will also be devouring these in little to no time haha I will be saving some leftover mashed potato for these! Love your freezing and make ahead instructions!

These vegan mushroom stuffed potato dumplings are one of the best German comfort food recipes you can make at home for your family! The gnocchi-like potato balls are not only incredibly delicious but also very versatile as you can change the filling and shape to your liking! Make stuffed potato cakes for variation.

Vegan Stuffed Potato Dumplings with Mushroom Filling

Recipe Gnocchi dough

oz mushrooms (sliced)

onion (diced)

soy sauce (or tamari sauce)

salt and pepper (to taste)

parsley (chopped)

neutral oil (or vegan butter (for frying))

garlic mushrooms

spinach

Prepare the gnocchi dough according to this recipe.

Heat some oil or vegan butter in a pan. Add the mushrooms and sauté for about 4-5 minutes until golden brown. Next, add the onions and cook for further 2 minutes, then add the garlic and cook for another minute, stirring occasionally. Lastly, add the soy sauce and stir to combine.

Transfer everything to a food processor and blender. Add parsley, a little salt, and pepper, and blend until smooth or leave a little texture. (Alternatively, use a stick blender). Taste and adjust seasonings as needed, then fill it into a piping bag (or simply use a spoon to stuff the dumplings).

With wet hands, take a portion of dough, depending on the desired size. Shape it into a ball and press a mold into the middle with your thumb. Add about 2 teaspoons of the filling into the mold and seal the potato dumpling as shown on the step-by-step photos above or in the recipe video.

Continue this process with the remaining dough and filling.

Once all dumplings are prepared, bring a large pot of salted water to a boil. Reduce the heat to a simmer and carefully drop in the dumplings. Simmer for about 4-6 minutes, or until they float to the surface.

Remove them with a slotted spoon or skimmer onto a wire rack and allow them to drain. (Now you can serve them immediately with vegan meatballs and mushroom sauce or other dishes you like or continue with the next step and fry them until crispy).

Heat some oil or vegan butter in a large pan and fry the dumplings until they’re golden-brown and crispy on each side.

Serve your crispy stuffed dumplings with garlic mushrooms, spinach, vegan parmesan, and fresh parsley, or just as they are! Enjoy!

*Note: Please watch the recipe video and check out the step-by-step photos above for visual instruction!

I like this recipe :) It is easy to understand and pretty easy to make. It is slightly time consuming but the result is worthwhile. Next time I will try to put some spinach and vegan cream cheese inside, that could be delicious as well :)

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