Recipe for: Cottage Cheese Dumplings Served with Sorrel Cream Sauce (over a campfire) - photo 1
← Recipes

Recipe for: Cottage Cheese Dumplings Served with Sorrel Cream Sauce (over a campfire)

Main Dishes Regional Cuisine of Poland 50 min Medium 8 wyświetleń ~21.26 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional kopytka prepared over a campfire, enriched with creamy twaróg and fresh sorrel — a spring twist on a Polish classic. Kopytka are made from mashed, drained potatoes and flour, shaped into rolls and cooked in water heated over the fire; they can then be briefly sautéed in a cast-iron skillet over the coals to achieve a golden crust. The sauce is made from delicate twaróg mixed with sour cream, sautéed onions, and chopped sorrel, providing a fresh, slightly sour contrast to the meaty texture of the kopytka. The dish pairs wonderfully with smoked bacon as an optional addition or with parsley for freshness. This hearty, rustic dish is perfect for a May Day celebration, camping, or a family meal outdoors — aromatic, visually appealing (golden kopytka and green sauce), and easy to transport to a field kitchen.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 250 g
  • Chicken egg 2 szt. (~120 g)
  • Cottage cheese 250 g
  • Sour cream 100 g
  • Sorrel 50 g
  • Onion 1 szt. (~150 g)
  • Butter 50 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~21.26 PLN (5.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Wash the potatoes under running water with a brush, peel them with a peeler. Cut into even pieces (halves or quarters) so they cook evenly. Place in a large pot with cold water (the water should cover them by about 2 cm) and add 5 g of salt. Put the pot on the heat, bring to a boil, then cook over medium heat for 15–20 minutes until very soft (insert a knife — it should go in without resistance).

Ingredients: Salt
Use a large pot with a thick bottom or a cast iron cauldron over the fire. Check the softness with a fork — when the potato falls apart with a light press, it is ready.
2

Drain the potatoes thoroughly in a colander. Transfer the hot potatoes back to the pot and place over low heat for 1 minute to evaporate excess moisture (this will help achieve a fluffy puree).

Use a colander and a large spoon. Leaving the potatoes too wet will result in a sticky dough.

Preparation of potato dumpling dough

3

Press or mash the potatoes with a potato masher until smooth and lump-free. Spread the puree on a floured board, make a mound in the center, and create a well. Crack the eggs into a small bowl and beat them with a fork. Add the beaten egg and 5 g of salt to the potatoes. Gradually add the flour (first 200 g), kneading gently with your hands or a wooden spoon until the ingredients are combined — the dough should be soft, slightly sticky but not sticky. If it is too loose, add the remaining flour up to a maximum of 250 g.

Ingredients: Wheat flour, Salt
Use a potato ricer or a masher. Knead briefly — no more than 2–3 minutes by hand; over-kneading will make the dumplings rubbery. If you don't have a board, use a clean countertop or a large bowl.

Shaping the dumplings

4

Divide the dough into 4 equal parts. Roll each part on a floured board into a log about 2 cm in diameter. By cutting diagonally with a knife, you create the characteristic shape of 'kopytka'. If the dough sticks, lightly dust it with flour. Place the portions on a floured tray and wait 5 minutes before cooking — this will help them stabilize a bit.

Ingredients: Wheat flour
Use a kitchen knife and a wooden board. Do not make the rolls thinner than 1.5 cm — too thin gnocchi will fall apart during cooking.

Cooking gnocchi (over the fire)

5

Prepare a large pot of salted water (the remaining 5 g of salt) and bring it to a boil over the fire. Reduce the heat to a medium simmer. Drop the gnocchi in batches — avoid overcrowding the pot (15–20 pieces at a time). When the gnocchi float to the surface, cook for another 1–2 minutes, then scoop them out with a slotted spoon onto a plate. Repeat with the remaining batches.

Ingredients: Salt, Wheat flour
Use a large slotted spoon and a sturdy pot. You will know it's ready when the dumpling floats to the surface and after an additional 1–2 minutes, it is firm when pressed with a fork.

Frying bacon (optional) and onion

6

If you are using bacon: heat a cast-iron skillet over the coals, add diced bacon and fry for 4–6 minutes until the fat renders and the bits are golden and crispy. Transfer the bits to a plate. In the same skillet, add 15 g of butter and a tablespoon of rapeseed oil, add the chopped onion and sauté for 6–8 minutes over medium heat until it becomes translucent and slightly browned.

Ingredients: Smoked bacon, Onion, Butter, Rapeseed oil
Use a cast iron skillet (best for the campfire) and a wooden spatula. If you're not using bacon, start with butter and oil to prevent the onion from burning.

Preparation of the cottage cheese sauce

7

After sautéing the onion in the pan, add the chopped sorrel and fry for 1–2 minutes until wilted. Lower the heat, add the crumbled cheese and cream, and stir with a wooden spoon until you achieve a creamy consistency (1–2 minutes). Season with 2 g of black pepper and, if necessary, a pinch of salt (taste first, the cheese may be salty). The sauce should not boil vigorously; it should be heated and smooth.

Ingredients: Onion, sorrel, Cottage cheese, Sour cream, Black pepper
Use a wooden spoon and spatula. If the sauce is too thick, add a tablespoon of the water from cooking the gnocchi to loosen it.

Frying the dumplings in a pan

8

In a second heated cast iron skillet, melt 35 g of butter with a tablespoon of rapeseed oil. Add the cooked gnocchi in batches and fry for 3–5 minutes, gently stirring, until they turn golden and are slightly browned. This will make the outer layer slightly crispy while keeping the inside soft.

Ingredients: Butter, Rapeseed oil, Wheat flour
Use a wide spatula and be careful when flipping — the gnocchi can fall apart if the pan is too hot. Fry over medium heat above the embers, controlling the temperature by moving the pan away from the fire.

Assembly and serving

9

Transfer the fried gnocchi to a large plate or flat board. Drizzle with warm cheese sauce. Sprinkle with bacon bits, if used, and fresh chopped parsley for color. Serve immediately while the gnocchi are hot and slightly crispy.

Ingredients: Cottage cheese, Smoked bacon, Parsley
Use a wide plate or a cast iron platter. If the sauce cools down, gently reheat it in a pan and add 1–2 tablespoons of gnocchi water to thin it out.

Final tips

10

Check the taste before serving — season with additional salt and pepper if needed. Serve with pickles or a light young cabbage salad if you want a contrast of textures. Be cautious with the temperature over the fire: it's better to cook longer away from the coals than to burn the dish.

Ingredients: Black pepper, Salt
Have a bowl of water handy for cleaning your hands and utensils. When heating sauces, use a small burner or place the pan to the side of the heat.

Fun Fact

💡

Kopytka are a Polish version of dumplings, created for centuries from potatoes that were introduced to Polish cuisine after the potato was brought to the continent; serving them with cottage cheese is a regional variation found, among others, in eastern Poland, where dairy is happily combined with dumplings.

Best for

majówka biwak rodzinny obiad na świeżym powietrzu

Tips

🍽️ Serving

Serve immediately after preparation, while the dumplings are still hot and slightly crispy. For a lighter version, skip the bacon and use yogurt instead of sour cream. Serve berry compote or sour wheat beer to drink.

🥡 Storage

Store gnocchi and sauce separately in the refrigerator for up to 48 hours. Gnocchi can be sautéed again in a pan with a bit of butter — not recommended for freezing after adding the sauce. Gently heat the sauce over low heat, avoiding boiling.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Grilled sweet potatoes with honey (Polish-modern appetizer) 30 min

Grilled sweet potatoes with honey (Polish-...

Appetizers
Baked salmon with lemon, spelt, and asparagus 60 min

Baked salmon with lemon, spelt, and asparagus

May Day
Horseradish soup with potatoes (spring version) 40 min

Horseradish soup with potatoes (spring ver...

Soups
Krakow cheesecake with raisins 90 min

Krakow cheesecake with raisins

Cakes and Bakes
Roast Duck with Apples in Polish Style (Regional Method) 120 min

Roast Duck with Apples in Polish Style (Re...

Regional Cuisine of Poland
Grilled Ribs in Honey-Rhubarb Glaze with Barley and Spring Salad 240 min

Grilled Ribs in Honey-Rhubarb Glaze with B...

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama