Dumplings with Mushroom Sauce (Regional) - photo 1
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Dumplings with Mushroom Sauce (Regional)

Pikantne Main Dishes Regional Cuisine of Poland 30 min Medium 24 wyświetleń ~29.32 PLN * - (0)
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Description

Classic Polish kopytka served with an aromatic mushroom sauce — a homemade dish, hearty and full of forest flavor. Kopytka are made from starchy potatoes, an egg, and a small amount of flour, giving them a delicate, fluffy texture. The sauce combines fresh mushrooms with optionally soaked dried porcini and creamy sour cream, seasoned with thyme and parsley. The dish has a rustic appearance: golden dumplings with a brown sauce and a green accent of parsley. It is perfect for spring lunches, family gatherings, and as comfort food after a day at work. Serve on warm plates, with optional grated yellow cheese for extra creaminess.

Ingredients Used

Ingredients (15)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 220 g
  • Chicken egg 2 szt. (~120 g)
  • Butter 30 g
  • Onion 1 szt. (~150 g)
  • Mushrooms 300 g
  • 18% cream 200 ml
  • Garlic 2 ząbki (~10 g)
  • Dried thyme 2 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Dried porcini mushroom 10 g
  • Cheese 50 g
💰 Szacowany koszt dania: ~29.32 PLN (7.33 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 and cover with cold water. Add 3 g of salt (we will save some salt for the dough). Bring to a boil over high heat, then reduce the heat and cook for 18-22 minutes until a fork easily goes into the potato (they should be soft, not falling apart).

Ingredients: Salt
Use a large pot with a lid. Check with a fork — if the potatoes are easily pierced, they are ready. Do not cook too long, as they will absorb water.
2

Drain the potatoes in a colander and let them drain completely (2-3 minutes). Transfer the hot potatoes back to the pot set over low heat for 1-2 minutes, shaking the pot — the moisture will evaporate. Then, mash the potatoes with a potato ricer or masher until the mixture is smooth and lump-free.

Use a potato ricer for the smoothest texture. If you don't have one — use a masher, but mash vigorously to avoid leaving lumps. Do not blend with a mixer — it will turn into a paste.
3

Transfer the cooled (room temperature) potato puree onto a work surface; it should be warm, not hot (about below 40°C). Add the beaten eggs and 2 g of salt, mix with a wooden spoon, and then gradually add the flour: first 150 g, knead briefly by hand, and if the dough is too sticky, add flour by the tablespoon until you achieve a soft, non-sticky dough (usually about 200–220 g of flour). The dough should be smooth, elastic, and slightly moist — not hard.

Ingredients: Wheat flour, Salt
Use a wooden spoon for initial mixing, then knead by hand. If you don't have a countertop, use a large bowl. Don't knead too long — 1-2 minutes by hand is enough.
4

Divide the dough into 4 parts. On a floured countertop, roll each part into a log about 2 cm thick. Using a knife, cut wide pieces about 1.5–2 cm (at an angle or straight). Optionally, you can gently flatten each dumpling with a fork, creating characteristic grooves that catch the sauce.

Ingredients: Wheat flour
Work quickly so that the dough doesn't absorb moisture from the air. If the dumplings are sticky, lightly dust the countertop and your fingers with flour.
5

In a large pot, bring a generous amount of water to a boil with 2 g of salt. Add the gnocchi in batches (no more than 20–30 pieces at a time), stirring gently to prevent them from sticking to the bottom. Once the gnocchi float to the surface, cook for an additional 2 minutes. Use a slotted spoon to remove them and place them on a warm plate or immediately transfer them to the sauce.

Ingredients: Salt
Use a large pot so that the temperature doesn't drop when you add the dumplings. Cook in batches to prevent them from sticking together.

Mushroom sauce

6

If you are using dried porcini mushrooms: soak them in 100–150 ml of very hot water and set aside for 15–20 minutes to rehydrate. After soaking, drain the mushrooms, reserving the soaking water (through a strainer), and chop the larger caps finely.

Ingredients: dried porcini mushroom
Use a small bowl and a strainer — strain the drained water through a fine sieve or cheesecloth to get rid of the sand. Additionally, do not pour too much water into the sauce at once — it should be a flavorful base.
7

In a pan, heat 15 g of rapeseed oil and 15 g of butter over medium heat. Add finely chopped onion and sauté for 5-7 minutes until it becomes soft and golden. Add minced garlic and sauté for 30 seconds. Add chopped mushrooms and sauté for 7-8 minutes until the water evaporates and the mushrooms are browned. Add the soaked, drained dried mushrooms and a teaspoon of thyme, season with pepper. Sauté for another 2-3 minutes.

Ingredients: Rapeseed oil, Butter, Onion, Garlic, dried porcini mushroom, Dried thyme, Black pepper
The best is a wide pan with a diameter of 26–28 cm. Do not overcrowd the pan — if there are a lot of mushrooms, fry in two batches so they brown nicely.
8

Pour the 18% cream (200 ml) into the pan, reduce the heat to low, and gently cook for 3–5 minutes, stirring, until the sauce thickens slightly. If the sauce is too thick, add 1-2 tablespoons of the water from soaking the porcini mushrooms or a bit of the water from cooking the gnocchi. Taste and season with salt and freshly ground pepper to your liking. Finally, add the chopped parsley.

Ingredients: 18% cream, dried porcini mushroom, Parsley, Black pepper
Do not bring the sauce to a boil after adding the cream — it may curdle. Keep it on low heat and stir with a wooden or silicone spatula.

Serving

9

On warm plates, place a portion of gnocchi, generously drizzle with mushroom sauce. Sprinkle with fresh parsley. Additionally, you can grate cheese on top (optional) — it will slightly melt under the heat and create a creamy layer.

Ingredients: Parsley, Cheese
Serve immediately — the dumplings cool down quickly and become firm. Use wide, flat plates so the sauce spreads nicely around the dumplings.

Fun Fact

💡

Kopytka are the Polish equivalent of Italian gnocchi, known in rural cuisine since the 19th century as a way to use up potatoes after a meal — the name comes from their shape resembling small "hooves."

Best for

obiad rodzinny święta regionalne

Tips

🍽️ Serving

Serve the dumplings hot, with a drop of butter under the sauce for shine. Prepare additional parsley and freshly ground pepper for the table. If serving as a main dish, add a salad of young vegetables or pickled cucumbers for contrast.

🥡 Storage

Store the gnocchi and sauce separately in the refrigerator for up to 2 days in an airtight container. To reheat: drop the gnocchi into boiling water for 1-2 minutes or sauté in butter; gently heat the sauce over low heat, possibly adding a bit of cream or water. Do not freeze creamy sauces for too long (the quality of the consistency may deteriorate).

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