Kopytka (Polish Dumplings)

 Kopytka, a word that translates to “little hooves,” are dumplings that are similar to gnocchi or spaetzle. This recipe is based on my mother’s oral recipe. Kopytka refrigerate well. Serve with a gravy or simply buttered.   -jb 12-31-12

2 large potatoes, peeled and cut into 1-1/2 pieces
2 large eggs
1/2 teaspoon salt
2+ cups of flour
2 tablespoons butter (optional)

Fill a large pot with water, the potatoes and the salt. Boil the potatoes until fork tender.  Remove from heat, drain, and allow to cool, covered. When the potatoes are warm (i.e. not hot to the touch), mash them until they are smooth and not lumpy. Spread 2 tablespoons of flour on the working surface. Heat a large pot of water to boiling.

Add the eggs and mix well. Add the flour, one cup at a time, and work it into the  potatoes with your hands. Place the dough on the work surface and sprinkle with some flour. Create a log shape and squeeze it into the shape of a thin baguette. Use flour, as needed, but just until the dough is no longer sticky. The less you “work” the dough the better. Cut the dough into equal medallions (about 1” wide). (Or you can cut the “baguette” in half lengthwise and make smaller kopytka.)  Heat a large (microwave safe) bowl in the microwave. If you are planning to serve the kopytka without gravy, add 2 T of butter to melt.

Drop 1/2 of the medallions, two at a time, into the boiling water. In about 4 or 5 minutes, the kopytka will float to the surface. After a minute or two, remove them to the hot bowl with a slotted spoon. Repeat until all the kopytka are done cooking and transferred to the bowl. Mix them to coat them with the butter. Cover with aluminum foil to retain heat until serving.

The kopytka store well in the refrigerator. To reheat, simply add some butter and a tablespoon or two of water to a pan. Cover and place pan over low heat until warm. Optionally, you can fry them in butter.

Smacznego!  (translation: bon appétit!)