Soft Polish Potato Kopytka (Print Version)
# Ingredients:
→ Dumpling Base
01 -
680 g potatoes, skin removed
02 -
1 large egg
03 -
0.66 teaspoon fine sea salt, plus some for when boiling
04 -
185 g all-purpose flour, and more for dusting
# Instructions:
01 -
Mash up your cooked potatoes til they're smooth. Leave them out to cool down for a bit after you drain all the water.
02 -
Still got watery potatoes? Chuck them back into your pot and heat on low, stirring for half a minute so the extra water disappears. Let 'em cool off now.
03 -
Grab a big bowl. Dump in your now-cool mash, toss in the salt and egg and stir around. Add flour bit by bit, using a spoon, just enough until you've got a rough chunky mix.
04 -
Move your mix onto a floured counter. Gently smoosh it into a soft ball, but don't go overboard. Slice it up into 4 or 5 equal lumps.
05 -
Roll each chunk into a thick rope, about as wide as your thumb. Squish a little flat, then chop sideways into 2 cm bits. Sprinkle flour on if things get sticky.
06 -
Spread out all the dumpling pieces on a floured board. Make sure none of them touch or stick.
07 -
Fill a big pot with water, toss in about 1–1.5 teaspoons of salt, and let it boil. Gently drop dumpling pieces in, a few at a time. Stir so nothing clumps. When they pop up to the top, let them hang out for another two minutes before taking them out.
08 -
Turn the burner off. Scoop dumplings out with a slotted spoon to a big plate. Slick 'em with a dab of oil or butter so they don't stick, and eat right away.
# Notes:
01 -
Russet or Yukon Gold spuds work best here. Cool leftover mash all the way before you try working with it so your dough isn't mushy.
02 -
If it's still sticky after adding flour, go ahead and stir in up to another teaspoon flour if you need.
03 -
Keep boiling them in smaller groups so you have plenty of room, just use the same pot and water each round.
04 -
Freeze uncooked dumplings on a flour-dusted tray for a few hours, then throw in a freezer bag and keep up to three months.
05 -
Want to skip the egg? You can swap in 2 teaspoons of ground flaxseed instead.
06 -
Best eaten right away! If you've got extras, pop them in the microwave or sizzle in a skillet to warm up.