Best 7 Polish Mashed Potato Dumplings Recipes

PIEROGI (POLISH DUMPLINGS)

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

POLISH DROP POTATO DUMPLINGS (CIN)

Steps:

• 1. Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms. Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal (OR, in soup). Makes enough Drop Potato Dumplings for about 8 servings of soup (but not in our house). NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.

KOPYTKA - POLISH POTATO DUMPLINGS

Steps:

• With the skins on, boil potatoes until tender, cool and then peel
• Bring a large pot of salted water to a boil
• Mash the potatoes thoroughly or process with a potato ricer
• Stir in the egg and salt
• Add enough flour to create a smooth dough, stirring just enough to incorporate the flour, overworking will make for tough dumpings
• Take a small amount of the dough and roll on a floured surface to form a rope about 3/4 inch in diamter
• Slice the rope on the diagional about 1/2 inch apart
• Boil in salted water about 4 minutes without over crowding the pan, you'll do multiple batches
• Remove from the water with a slotted spoon
• Serve topped with buttered bread crumbs, pan drippings, gravy or sugar

POLISH MASHED POTATO DUMPLINGS (KOPYTKA)

Steps:

• Gather the ingredients.
• Place mashed or ground potatoes in a large bowl. Add egg, salt, and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
• Put a large saucepan of salted water on to boil.
• On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
• Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
• Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
• Using a slotted spoon, transfer cooked dumplings to a colander and drain.
• If serving with polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
• Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.

POLISH KOPYTKA (POTATO DUMPLINGS)

Steps:

• Peel and boil the potatoes in salted water until they are tender.
• Drain the potatoes and allow them to cool.
• Process the potatoes through a ricer (or just mash them until there are no lumps)
• Place the potatoes in a bowl.
• Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
• Mix by hand until the ingredients are combined.
• Add more flour, as needed, until the mixture becomes a soft dough consistency.
• Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
• Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
• Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
• Repeat until you have the desired amount of pieces or you use up all the dough.
• Boil water in a large pot.
• When the water boils add salt.
• Drop the dough pieces into the boiling water. Do not overcrowd the pot.
• Allow the pieces to float to the surface and boil for another 3-5 minutes.
• Remove the kopytka from the water using a slotted spoon.
• Repeat until all are cooked.
• Serve with one of the toppings listed below or with mushroom gravy.
• ONION TOPPING:
• Melt butter in a pan.
• Add the onions and a pinch of salt and pepper.
• Saute the onions until they are a nice golden color.
• Serve over the kopytka.
• BREADCRUMB TOPPING:
• Melt butter into a pan.
• Add breadcrumbs.
• Allow the breadcrumbs to brown slightly.
• The consistency of this mixture should be moist, yet crumbly.
• Add more butter melted butter if needed.
• Serve over the kopytka.

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

GRANDMA'S POTATO DUMPLINGS

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.