Ingredients for Polish Kopytkami Potato Dumplings
- 2 lbs Russet Potatoes
- 1 teaspoon Salt
- 1 large Egg
- 2 cups All Purpose Flour
- 4 slices Bacon
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How to Make Polish Kopytkami Potato Dumplings
- Boil 2 lbs of potatoes until tender. Drain well and let them steam for a few minutes.
- While potatoes are still warm, mash them thoroughly with a potato masher or ricer.
- In a large bowl, combine the mashed potatoes with 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 large egg. Mix until a dough forms.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5-7 minutes).
- Roll the dough into a long rope, about 1 inch thick.
- Cut the rope into 1-inch pieces. Shape each piece into a small, slightly curved dumpling, resembling a small horse hoof (kopytka means "little hoof").
- Cook bacon until crisp. Remove bacon and reserve the bacon fat.
- Bring a large pot of salted water to a boil. Gently drop the kopytka into the boiling water.
- Cook until they float to the surface (about 3-5 minutes).
- Remove the kopytka with a slotted spoon and drain well.
- Toss the kopytka in the reserved bacon fat and crumbled bacon.
- Serve immediately and enjoy! They are delicious as a side dish or on their own.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
9g
Fat
10g
Carbs
23g
