Recipe for: Potato Dumplings with Mushroom Sauce - photo 1
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Recipe for: Potato Dumplings with Mushroom Sauce

Main Dishes Regional Cuisine of Poland 45 min Easy 6 wyświetleń ~34.56 PLN * - (0)
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Description

Delicate, slightly sticky potato dumplings made from cooked potatoes and potato flour, served with an aromatic sauce of mushrooms and onions with cream. The dish combines traditional Polish dumpling form with a gluten-free twist by using potato flour instead of wheat flour — resulting in a smooth, silky texture. The sauce is creamy, with a hint of roasted onion and umami from the mushrooms; it pairs wonderfully with young parsley and a bit of butter. Perfect for a homemade dinner, Sunday table, or regional gatherings; it tastes just as good with pickled cucumber or a salad of early spring vegetables.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Potato flour 200 g
  • Chicken egg 1 szt. (~60 g)
  • Butter 40 g
  • Onion 1 szt. (~150 g)
  • Mushrooms 400 g
  • Sour cream 200 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 30 g
  • ✨ Opcjonalne
  • Porcini mushroom 50 g
  • Masło klarowane 1.3 łyżka (~20 g)
💰 Szacowany koszt dania: ~34.56 PLN (8.64 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dumplings

1

Peel the potatoes and cut them into equal pieces (about 3–4 cm). Place them in a large pot, cover with cold water so that the water covers the potatoes by about 2 cm. Add 4 g of salt (half of the salt listed in the ingredients). Bring to a boil over high heat, then reduce the heat and cook over medium heat for 20–25 minutes until the potatoes are tender when pierced with a fork (the fork should go in easily).

Ingredients: Salt
Use a large pot (at least 3–4 l) so the potatoes have enough space; the water should start cold, which allows the potatoes to cook evenly.
2

Drain the potatoes in a colander and set aside for 1–2 minutes to steam off. Transfer the hot potatoes to a large bowl or onto a work surface and immediately use a potato masher or ricer (hand-held masher). Mash until smooth and lump-free. If you have a ricer, pass the potatoes through it — this will give the best texture.

Use a potato ricer if you have one; if you're using a mixer, mix very briefly (risk of stickiness). The potatoes must be hot when mashing, as this helps achieve a smooth puree.
3

Set the puree aside for 8–10 minutes to cool slightly (it should be warm, not hot). To the cooled puree, add the whole egg, the remaining salt (4 g), and half of the potato starch (100 g). Mix with a wooden spoon or silicone spatula, then start adding the rest of the starch gradually, kneading with your hand or spatula until a soft, non-sticky dough forms. If the mixture is too wet, add a little potato starch (10 g at a time), but avoid drying it out — the dough should remain delicate and slightly sticky.

Ingredients: Potato flour, Salt
Use a large bowl and a floured wooden spoon or your hands; do not knead too long — 1–2 minutes is enough. If the dough is very sticky, chill it in the fridge for 5 minutes and then try to shape it.
4

Divide the dough into 4 parts. On a lightly dusted potato flour surface, roll each part into a log about 1.2 cm thick (the thickness of a pen). Use a knife or plastic spatula to cut diagonally, forming pieces 2 cm long — this is the shape of traditional 'kopytka'. Arrange them loosely on a floured baking sheet, avoiding crowding.

Ingredients: Potato flour
For rolling and cutting, use a sharp kitchen knife; if the dough is sticky, dust your hands and the board with potato flour. Do not squeeze the dumplings too tightly; they should be fluffy.
5

In a large pot, bring salted water (about 3–4 l) to a boil. Add the gnocchi in batches (20–30 pieces), gently stirring with a slotted spoon to prevent them from sticking to the bottom. Once they float to the surface, cook for another 2 minutes, then remove with a slotted spoon onto a plate or countertop. The finished gnocchi will be elastic and slightly shiny.

Ingredients: Salt, Potato flour
Use a large wide pot so the temperature doesn't drop too quickly. Cook in several batches, do not overcrowd the pot.

Mushroom sauce

6

Heat a pan (diameter 26–28 cm) over medium heat, pour in canola oil (15 g). When the oil shimmers slightly on the surface, add the chopped onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Then add the chopped mushrooms and sauté for 6–8 minutes until the mushrooms release their water, and then it starts to evaporate and the mushrooms become lightly browned.

Ingredients: Rapeseed oil, Onion
The best is a pan with a thick bottom; stir occasionally with a wooden spoon. Do not lower the heat too early — we want to lightly sauté the mushrooms.
7

If you are using porcini mushrooms (optional), add them now: fresh chopped or soaked dried (along with a bit of the soaking water). Season with salt and pepper (the remaining pepper from the ingredients). Reduce the heat to low and pour in the cream (200 ml). Gently stir and cook for 3–5 minutes on low heat until the sauce thickens and coats the back of a spoon. Taste and adjust seasoning as needed.

Ingredients: porcini mushroom, Sour cream, Black pepper, Salt
Do not let the sauce come to a rapid boil after adding the cream — it may curdle. If the sauce is too thick, add 1–2 tablespoons of the water from cooking the gnocchi.

Finishing and serving

8

Add 20 g of butter to the hot sauce and stir until it melts — the sauce will gain a shine. Toss the cooked gnocchi directly into the pan with the sauce or serve the sauce over the gnocchi. Sprinkle with finely chopped parsley (the entire amount of the bunch). If you are using clarified butter (optional), drizzle it over the gnocchi before serving for extra flavor.

Ingredients: Butter, Parsley, Masło klarowane, Potato flour
Use a large spatula to gently mix the gnocchi with the sauce; avoid vigorous stirring that may crush the dumplings. It is best to serve immediately — fresh and hot.
9

Serve the potato dumplings hot, drizzled with mushroom sauce. For a flavor contrast, add a few slices of pickled cucumber or a salad of early spring vegetables on the side of the plate.

Ingredients: Black pepper, Parsley
Serve on warmed plates to keep the dumplings warm for longer. Additionally, you can add more freshly ground pepper to taste.

Fun Fact

💡

Kopytka are a simple type of dumpling known in Polish cuisine for centuries; they are locally made with various flours and additions. Using potato flour instead of wheat flour is a way to achieve a more delicate, silkier kopytka and a gluten-free option.

Best for

Niedzielny obiad Spotkanie rodzinne Regionalne święto kulinarne

Tips

🍽️ Serving

Serve the potato dumplings immediately after preparation. A sour addition (pickles) goes well with mushroom sauce, as does a salad of young cabbage or a light carrot and apple slaw. For a richer version, sprinkle the portion with grated yellow cheese or freshly ground pepper.

🥡 Storage

Store in the refrigerator for a maximum of 48 hours in an airtight container, keeping the gnocchi and sauce separate (the sauce can soften the dumplings). To reheat: sauté the gnocchi in butter in a pan for 3–4 minutes or heat in the microwave with a drop of water; warm the sauce over low heat, stirring.

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