Kopytka

Name: Kopytka
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 lb russet potatoes, peeled and boiled; 1 cup all-purpose flour; 1 eggs; 0.5 tsp salt; 4 tbsp butter; 1 large onions, thinly sliced; 0.5 cup sour cream; 2 tsp fresh parsley, chopped

Tiny Polish potato dumplings shaped like little hooves, tender and slightly chewy. These versatile side dishes are perfect with gravy, caramelized onions, or creamy sauces.

35 minMediumServes 4195 cal/serving

PolishSideStovetopVegetarian

Ingredients

2 lb russet potatoes, peeled and boiled
1 cup all-purpose flour
1 eggs
0.5 tsp salt
4 tbsp butter
1 large onions, thinly sliced
0.5 cup sour cream
2 tsp fresh parsley, chopped

Instructions

1

Boil 2 lb peeled and boiled russet potatoes until fork-tender, then drain and pass through a potato ricer or mash until very smooth.
2

Mix 1 cup all-purpose flour, 1 eggs, and 0.5 tsp salt into the mashed potatoes. Knead gently until dough just comes together.
3

Divide dough into pieces and roll into rope shapes about 0.5 inch thick.
4

Cut rope into 1-inch pieces and press each piece gently with the tines of a fork to create a ridged shape resembling a small hoof.
5

Bring a large pot of salted water to a boil. Working in batches, carefully drop kopytka into the water.
6

Stir gently and cook for 3 to 5 minutes until they float to the surface and stay there for 30 seconds.
7

Remove with a slotted spoon and transfer to a serving dish.
8

Meanwhile, melt 4 tbsp butter in a skillet and add 1 large thinly sliced onions. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until golden and caramelized.
9

Toss kopytka with caramelized onions and butter. Top with 0.5 cup sour cream and 2 tsp chopped fresh parsley. Serve immediately.

Questions

Can I make Kopytka dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 0.5 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Kopytka gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Kopytka keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kopytka?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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