Grated Potato Dumpling Recipe Polish

Grated Potato Dumplings Allrecipes

WEBJan 29, 2023 · Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, …

1. Heat a large pot of water to boiling.
2. Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
3. Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
4. Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

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Authentic Polish Potato Dumplings (Kopytka)

WEBFeb 9, 2022 · 2. Fill a large pot with water, add about 1-1.5 teaspoons of coarse sea salt (or ⅔ tsp fine), cover and bring to the boil. In the …

1. Boil the potatoes in salted water, drain well and mash until smooth. Set aside to cool completely. You can do this step in advance. Fill a large pot with water, add salt, cover and bring to boil. When the water starts boiling your kopytka will be ready to go in the pot. Combine the mashed potatoes with the egg, season and start adding the flour, mixing in with the back of a spoon.
2. When you've added most of the flour scatter the rest over your work surface and place the dough mixture on top. Knead for a few more seconds to incorporate all the flour. Divide the dough into 3-4 parts (easier to work with). The dough can be a little sticky. Roll each part into a long sausage shape. Cut into 2 cm thick pieces (straight or at an angle). If the dough sticks to the surface dust with a little flour (5 g should be enough).
3. When the water starts to boil put the dumplings into the pot, one by one, and gently stir to prevent them sticking to the pot and each other. Once they all come up to the top boil them gently for 2 more minutes. Turn off the heat, lift the dumplings out using a slotted spoon and place on a large plate. Add a knob of butter or drizzle of oil to prevent them sticking to one another. Serve immediately. See also Serving Suggestions in post.
4. To make the quick mushroom sauce fry the mushrooms over a fairly high heat in 2 tablespoons of oil for 5 minutes, stirring occasionally. Dust with the flour and stir in to combine. Add the water, stir and cook until the sauce thickens (add a little more water if you prefer). Remove from the heat, stir in the fromage frais and season to taste. Serve with the dumplings.

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