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

Pikantne Main Dishes Regional Cuisine of Poland Lunches 50 min Medium 6 wyświetleń ~28.52 PLN * - (0)
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Description

Traditional Polish kopytka served with an aromatic mushroom sauce. This hearty, homemade dish combines delicate potato dumplings with a creamy sauce made from mushrooms and (optionally) dried porcini. The dish has a rustic character, making it perfect for a family dinner or a weekend meal — served with parsley and crispy butter bits, it looks appetizing and has a balanced texture: soft kopytka and a thick, rich sauce. In the recipe, you will find detailed step-by-step instructions — from cooking the potatoes, to kneading the dough, shaping the kopytka, and preparing and seasoning the sauce. We also provide a variation with frying the kopytka in butter for extra crispiness, as well as tips for storage and reheating.

Ingredients Used

Ingredients (14)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 220 g
  • Chicken egg 2 szt. (~120 g)
  • Butter 30 g
  • Mushrooms 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Sour cream 200 g
  • Vegetable broth 200 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Dried porcini mushroom 10 g
💰 Szacowany koszt dania: ~28.52 PLN (7.13 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dumplings

1

Prepare the potatoes: peel the potatoes and cut them into equal pieces (about 3-4 cm). Place them in a pot, cover with cold water so that the water covers the potatoes by about 1-2 cm. Add 2 g of salt (a small pinch). Bring to a boil over high heat, then reduce the heat and cook for about 20-25 minutes, until the potatoes are soft — you can check this by inserting a fork into the largest piece; the fork should go in smoothly, and the potato should not resist.

Ingredients: Salt
Use a large pot (3–4 l) and a lid. Chopping the potatoes too finely before cooking causes uneven cooking. Do not oversalt — we will season the sauce separately to taste.
2

Drain the potatoes in a colander and set aside for a minute to let the water drain. Transfer the hot potatoes back to the warm pot and keep on very low heat for 1–2 minutes, shaking the pot — this will evaporate the excess moisture. Then mash the potatoes with a potato masher or pass them through a potato ricer. Important: the potatoes must still be hot when mashing, as this will result in a lighter dough.

Use a potato masher or ricer. If you have a potato press, it gives the best, uniform texture. Too moist potatoes will result in a sticky dough — if they are watery, steam them longer.
3

Prepare the dough: transfer the grated potatoes to a floured surface or a large bowl. Make a well in the center, crack in the eggs, and add 4 g of salt (about 1/2 teaspoon). Start gently combining the ingredients with a fork or spatula, then gradually add the flour: start by adding about 150 g, mix, and if the dough is still very sticky to your hands, add the remaining flour. The dough should be smooth, soft, and slightly sticky — not dry. Knead briefly (2–3 minutes) to a firm but elastic consistency.

Ingredients: Wheat flour, Salt
Use a wooden spoon or hands dusted with flour. Do not knead for too long — over-kneading will make the dumplings tough. If you don't have a scale, add the flour very gradually.
4

Shaping the gnocchi: divide the dough into 4 equal parts. Roll each part by hand into a log about 2 cm thick (dust the surface with flour, but not too much). Using a sharp knife, cut diagonal pieces 2–3 cm long — these will be the gnocchi. If you like, you can press each piece with a fork to create gentle grooves that will catch the sauce. Place the finished gnocchi on a floured tray or board, not too tightly.

Ingredients: Wheat flour
Use a knife with a smooth blade and dust the countertop with flour to prevent the gnocchi from sticking. A common mistake: making the rolls too thin — then the gnocchi fall apart quickly while cooking.
5

Cooking gnocchi: bring a large pot (about 3–4 l) of water to a boil and salt it to taste (about 10 g of salt per 1 liter of water; for 3 liters use about 30 g — if you want it less salty, use 20 g). Place the gnocchi in batches into the boiling water. Once they float to the surface, cook for another 2 minutes, then remove with a slotted spoon. Arrange on a plate or board. The entire cooking process for a batch of gnocchi takes 5–8 minutes depending on the batch.

Ingredients: Salt, Wheat flour
Use a large slotted spoon or sieve. Don't add too many dumplings at once — it will lower the water temperature and cause them to stick together. If the dumplings sink for a long time and fall apart, the dough was too wet — adjust the flour proportions next time.

Mushroom sauce

6

If you are using dried porcini mushrooms: place the dried porcini mushrooms in a bowl, pour in 100 ml of hot water, and let them sit for 20 minutes to soften. After soaking, strain through a sieve lined with cheesecloth, reserving the water (discard the sediment in the sieve). Cut the soaked porcini mushrooms into smaller pieces. Add the soaking liquid to the sauce later, but strained (without sand).

Ingredients: dried porcini mushroom
Use a small bowl and a sieve with cheesecloth or a fine mesh strainer — dried mushrooms may contain sand. If the soaking liquid has dark specks, strain it through a coffee filter or cheesecloth.
7

Frying and building flavor: in a pan (preferably 26–28 cm), heat 1 tablespoon of rapeseed oil and 15 g of butter. Add the chopped onion and sauté over medium heat for 3–4 minutes until the onion becomes translucent and slightly golden. Add the sliced mushrooms and sauté for 6–8 minutes until they release their moisture and become slightly browned. Finally, add the finely chopped garlic and sauté for 30 seconds — be careful not to burn it.

Ingredients: Rapeseed oil, Butter, Onion, Garlic
Use a heavy-bottomed pan. Do not stir the mushrooms constantly — leave them for a moment to brown; stirring every 20–30 seconds is enough. If the pan is too crowded, the mushrooms will steam — fry in two batches.
8

Add vegetable broth (150 ml) and, if you used dried porcini mushrooms, the strained soaking liquid (up to 50 ml). Reduce the heat and cook the sauce uncovered for 5–8 minutes until some of the liquid evaporates and the flavor intensifies. Then pour in the cream (200 ml), mix, and heat for 2–3 minutes over low heat until it thickens — the sauce should lightly coat the back of a spoon. Season with salt and freshly ground pepper to taste, and finally add the chopped parsley.

Ingredients: Vegetable broth, Sour cream, dried porcini mushroom, Parsley, Salt, Black pepper
Cook on low heat after adding the cream to prevent it from curdling. If the sauce seems too watery, cook longer; if too thick, add a few tablespoons of broth.

Finishing and serving

9

Finishing: optionally sauté the cooked gnocchi in a pan with 10 g of butter for 1–2 minutes on each side, until lightly browned — this will give them a contrasting texture. Place a portion of the gnocchi on a plate and generously drizzle with mushroom sauce. Sprinkle with fresh parsley. Serve immediately while the sauce is hot.

Ingredients: Butter, Sour cream, Parsley
For frying, use a non-stick pan with a diameter of 26–28 cm. Do not keep the gnocchi on the pan for too long — they should only develop a delicate crust.

Final tips

10

Check the taste: before serving, taste the sauce and season if necessary. If you plan to prepare the gnocchi in advance, you can cook and cool them — before frying or serving, briefly heat them in the sauce to regain their softness.

Ingredients: dried porcini mushroom, Parsley
If you are using dried porcini mushrooms, their flavor is intense — gradually add the soaking water to avoid oversalting the dish. Prepare more parsley if you are serving the dish to guests — fresh herbs brighten the flavor.

Fun Fact

💡

Kopytka are a Slavic variation of dumplings, from the "potato dumpling" family. In different regions of Poland, they have various names and shapes — from simple pieces of dough to elaborate rolls with decorative indentations made by a fork.

Best for

obiad rodzinny weekendowy posiłek spotkanie przyjaciół

Tips

🍽️ Serving

Serve hot with parsley for freshness. For a heartier version, add fried bacon bits or pieces of braised duck. For a light lunch, skip frying the dumplings and serve with more sauce.

🥡 Storage

Store cooked gnocchi and sauce separately in an airtight container in the refrigerator for up to 2 days. After reheating in a pot, add 1–2 tablespoons of broth to restore the sauce's creamy consistency. Gnocchi can also be frozen laid out on a tray, and after freezing, transferred to a bag — cook them directly from frozen for a few minutes longer than fresh.

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