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Dumplings with Strawberry Sauce

Regional Cuisine of Poland Main dishes Desserts 40 min Medium 29 wyświetleń ~30.66 PLN * - (0)
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Description

Traditional Polish kopytka served in a seasonal, slightly sweet version with strawberry sauce. This combination of homemade potato dumplings and fruity sauce creates a contrast of salty and sweet — perfect as a warm main dish in winter (when strawberries are processed or frozen) or in the summer season. The kopytka are fluffy, tender on the inside, and slightly buttery on the outside; the strawberry sauce adds freshness and tartness. They can be served with a dollop of sour cream or natural yogurt, fresh mint, and an extra portion of melted butter. The dish is hearty, family-friendly, and has a universal appeal — it works well for a Sunday dinner, a summer garden party, or as an idea for a menu for guests who enjoy a blend of tradition with a light twist.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 200 g
  • Butter 50 g
  • Strawberry 500 g
  • Sugar 80 g
  • Lemon 0.3 szt. (~20 g)
  • Cornstarch 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Vanilla sugar 10 g
  • Mint 30 g
💰 Szacowany koszt dania: ~30.66 PLN (7.66 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Peel the potatoes: use a peeler and remove all dark spots. Cut large potatoes into equal pieces (about 3–4 cm) so they cook evenly. Place the cut potatoes in a large pot and cover them with cold water by 2–3 cm. Add 1/2 teaspoon of salt (about 2.5 g) directly to the pot. Place the pot over high heat and bring to a boil, then reduce the heat to medium-low and cook for 18–22 minutes from the boiling point — the potatoes will be ready when a fork easily goes into the potato and comes out without resistance.

Ingredients: Salt
Use a large pot so the potatoes have space and cook evenly. Always start with cold water — this way the potatoes will cook evenly and won't fall apart on the outside.
2

Drain the potatoes thoroughly in a colander. Leave them in the pot uncovered for 2–3 minutes to allow excess moisture to evaporate. Pass the hot potatoes one by one through a potato ricer or mash them with a masher without excessive aeration — the goal is to achieve a smooth, fluffy puree without lumps. If using a ricer, work directly over a clean bowl to collect all the puree.

The best effect is achieved with a potato ricer; if you use a mixer, do not mix too vigorously (it will create a sticky mass). Keep the potatoes warm, not hot — about 60°C, so the egg doesn't cook while mixing.

Dough for potato dumplings

3

To the warm puree (but not boiling), add the whole egg and 1 teaspoon of salt (the remaining part from the package) — first crack the egg into a small bowl, then pour it into the puree. Mix with a wooden spoon or silicone spatula, and then start adding the flour gradually: first 100 g, mix, and then add 25–50 g at a time until the dough becomes firm but still slightly sticky. When you can shape the dough into rolls without it sticking excessively to your hands, stop adding flour. Gently knead with your hands or on a work surface for a maximum of 1–2 minutes until the mixture is smooth and homogeneous — do not knead too long, as the dumplings will be tough.

Ingredients: Wheat flour, Salt
Use a wooden spoon for initial mixing, and for kneading, you can use your hands dusted with a little flour. If the dough is too loose and sticks excessively, add 1 tablespoon (15 g) of flour at a time until the desired consistency is reached. Do not knead for more than 2 minutes.

Shaping the dumplings

4

Divide the dough into 4 equal parts. On a lightly floured countertop, shape each part into a roll about 2 cm thick. Keep your hands dry and gently smooth the roll to ensure it is of uniform thickness. Use a knife or pastry cutter to cut the roll into pieces 2–3 cm long. Optionally, you can gently press each piece with a fork to create characteristic grooves that help hold the sauce.

Ingredients: Wheat flour
The best is a wide cutting board and a sharp knife. If the dough sticks to the knife, dust it with flour or dip the knife in flour between cuts.

Cooking gnocchi

5

Bring a large amount of salted water to a boil in a wide pot (about 3–4 liters). Add the dumplings in batches (no more than 20–25 at a time) so that the water temperature doesn't drop too much. After adding, gently stir with a slotted spoon to prevent them from sticking to the bottom. Cook over medium heat; the dumplings will float to the surface after 2–3 minutes — once they float, cook for another minute. Remove with a slotted spoon and place on a plate or in a large bowl.

Ingredients: Wheat flour, Salt
Use a large slotted spoon or a sieve. Do not cook them all at once — overcrowding the pot will cause the dumplings to fall apart and cook unevenly.

Sautéing the dumplings

6

Heat a pan (preferably 26–28 cm with a non-stick coating) over medium heat. Add butter and let it melt until it starts to foam slightly and takes on a light golden color. Toss the drained gnocchi into the pan and sauté gently for 2–3 minutes, until the bottom is lightly browned — shake the pan every 30 seconds to ensure even browning. Once cooked, remove from the pan and keep covered.

Ingredients: Butter
The butter must be well heated, but not burnt — monitor the temperature. It's best to use a wide pan so that the dumplings are in a single layer.

Strawberry sauce

7

Wash the strawberries and remove the stems. Cut larger fruits in half or into quarters, leaving smaller ones whole. In a medium saucepan, place the strawberries, add sugar and lemon juice. Heat over medium heat until the strawberries release their juice (about 6–8 minutes). If you want a smooth sauce, mash the fruits with a wooden spoon or use an immersion blender — a quick blend will leave some texture.

Ingredients: Strawberry, Sugar, Lemon
Use a wide saucepan to evaporate excess juice more quickly. Control the heat — too high will burn the fruit and change the flavor of the sauce.
8

In a small bowl, dissolve the cornstarch in 30–40 ml of cold water (a few tablespoons). When the strawberries are boiling, slowly pour in the dissolved cornstarch while vigorously whisking to avoid lumps. Cook for another 1–2 minutes — the sauce should thicken and become glossy. Taste and sweeten with an additional tablespoon of sugar or add vanilla sugar (optional) if needed. If you are using cream, remove the saucepan from the heat and add the cream, stirring vigorously to make the sauce creamy.

Ingredients: Strawberry, Sugar, Lemon, Cornstarch, 18% cream, Vanilla sugar
Add the starch slowly and stir constantly to avoid lumps. The starch works quickly — do not cook the sauce with it for longer than 2 minutes, or it will lose its shine.

Serving

9

On the plates, arrange a portion of gnocchi (about 200–250 g of cooked gnocchi per person). Generously drizzle with warm strawberry sauce. Optionally, add a tablespoon of sour cream on the side or on top, and sprinkle with fresh mint. Serve immediately while the gnocchi are still warm and the butter is slightly glistening on their surface.

Ingredients: Butter, Strawberry, 18% cream, mint
Serve on flat plates so the sauce spreads nicely and doesn't run off the plate. Additionally, you can add natural yogurt instead of cream for a lighter version.

Fun Fact

💡

Kopytka are one of the oldest forms of dumplings in Polish cuisine — their name comes from their shape resembling small hooves. Traditionally, they were served both savory (with a topping) and sweet (with fruits and cream).

Best for

niedzielny obiad letnie przyjęcie rodzinny obiad

Tips

🍽️ Serving

Serve the gnocchi immediately after preparation — they will harden once cooled. For a contrast in textures, you can add lightly caramelized apple or a sprinkle of crushed nuts. For a less sweet version, use natural yogurt instead of cream.

🥡 Storage

Store gnocchi and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat the gnocchi, use a skillet and a bit of butter over medium heat — heat for 5–7 minutes, stirring. Gently reheat the sauce over low heat, adding a little water if necessary. Freezing gnocchi: you can freeze raw shaped gnocchi on a baking sheet, then transfer to a bag; thawing and cooking directly from frozen will extend the cooking time by a few minutes.

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