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The finished dish may look different depending on the ingredients and preparation.
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Polish Kopytka (Tender Diamond-Shaped Potato Dumplings in Toasted Butter Breadcrumbs)
Beloved Polish potato gnocchi cut into distinctive little diamond hooves (kopytka): boiled until fluffy and tossed in sizzling browned butter and toasted breadcrumbs.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Cold mashed or riced boiled potatoes600 g
- All-purpose wheat flour180 g
- Egg1 pc
- Butter60 g
- Fine breadcrumbs40 g
- Salt1 tsp
Preparation Steps
1
Gently knead cooled riced potatoes with flour, egg, and salt until a cohesive soft dough forms. Do not overwork.
5 min timer
2
Divide dough into 3-4 portions, roll into 2-cm thick ropes, flatten slightly, and cut diagonally into 3-cm diamond shapes.
6 min timer
3
Drop dumplings into boiling salted water; cook 2 minutes after they float to the surface, then remove with a slotted spoon. In a skillet, toast breadcrumbs in foaming butter until golden and toss with hot dumplings.
6 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
6.5g
Carbohydrates
47g
Fat
11g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
