Skip to content
FriendsPantry

Polish

Kopytka

Contains egg (no meat or fish)

Soft, diamond-shaped potato dumplings — Poland's answer to gnocchi — boiled and tossed with butter and golden fried onions.

Kopytka is a Polish dumpling dish from Poland, ready in about 1 hour 5 minutes and made with potato and all-purpose flour. It serves 4 and is rated intermediate to cook.

Start cooking
A serving of Kopytka
Photo: MOs810 / Wikimedia Commons · CC-BY-SA-3.0
Prep
30 min
Cook
35 min
Total
1 h 5 min
Serves
4
Level
Intermediate
Calories
521

Ingredients

4 servings

To serve

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) until tender, drain well and mash or rice until completely smooth. Leave to cool.

  2. Step 2

    Knead the potato (opens in a new tab) with the flour, egg (opens in a new tab) and salt into a soft, smooth dough, adding a little extra flour only if it's sticky.

    • 5 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    Divide into ropes about 2.5 cm thick, flatten slightly and cut diagonally into diamond shapes.

    • 10 min

  4. Step 4

    Cook in batches in a large pot of salted boiling water until they float, then 1 minute more. Lift out with a slotted spoon.

    • 8 min
    • high heat

  5. Step 5

    Meanwhile fry the onion (opens in a new tab) in the butter (opens in a new tab) until golden. Toss the dumplings in the onion butter and scatter with dill (opens in a new tab).

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

About this dish

Origin
Poland · Well documentedAlso popular in UkraineMore food from Poland
Dish
Dinner · Lunch · Dumplings · Side dishes
Cooking method
Boiled, Pan-fried
Taste
buttery, savoury, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
With the listed swaps: Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Budget-friendly · Freezer-friendly · Child-friendly
Cook more with
Potato · All-purpose flour · Egg · Butter · Onion
Techniques
Pan-frying · Boiling · Kneading

Allergens

  • Contains, can be adapted: Milkfrom butter
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

521 kcal per serving

Calculated

1 serving ≈ 364 g · recipe makes 4

Where the energy comes from

  • Protein 10%
  • Carbohydrate 72%
  • Fat 18%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy521 kcal143 kcal
Protein13.5 g3.7 g
Carbohydrate94.1 g25.8 g
Net carbohydrate86.7 g23.8 g
Sugars3.4 g0.9 g
Added sugars0 g0 g
Fibre7.4 g2 g
Fat10.2 g2.8 g
Saturated fat5.7 g1.6 g
Trans fat——
Cholesterol68 mg19 mg
Sodium682 mg187 mg
Salt equivalent1.7 g0.5 g
Vitamins & minerals per serving
Potassium
1189 mg
Calcium
55 mg
Iron
5.2 mg
Magnesium
76 mg
Vitamin A (RAE)
88 µg
Vitamin C
51 mg
Vitamin D
0.3 µg
Vitamin B12
0.1 µg
Folate (DFE)
231 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: dill.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cool the mashed potato fully — warm potato needs more flour and makes dense dumplings.

Common mistakes

  • Adding too much flour makes heavy, chewy dumplings; add only enough to stop sticking.
  • Overcrowding the pot drops the temperature and the dumplings stick together.

Serve with

  • Serve with goulash, mushroom sauce or simply with crisp bacon and sour cream.

Storage

  • Freeze uncooked dumplings on a tray, then bag, for up to 2 months.

Reheating

  • Fry cooked leftovers in butter until golden.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like