Polish POTATO DUMPLINGS - KOPYTKA; How to make Polish food by Polish Your Kitchen

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

Fill a large pot with water, salt it with a teaspoon of salt, and add a tablespoon of oil.

Mash potatoes with a potato masher in a pot.

Measure out flour onto a clean surface, add potatoes, whisked egg, and salt and fold together gently.

Do not knead. Dough will be slightly wet. Add a tablespoon of flour to keep from sticking to your hands, if needed.

Fold just until combined, not more than 1-2 minutes.

Cut away ¼ of the dough and roll to form a long log.

Flatten the log and cut it into 1-1½ inch / 3-4 centimeter pieces at a 45-degree angle.

Place raw dumplings in boiling water in batches, stir gently to prevent dumplings from sticking to the bottom and to each other.

Simmer on low for about 1 minute from the time they start floating to the top (about 3 minutes total).

Remove from pot and spread on a large surface to cool, or serve right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens