Kopytka
Local name : Kopytka
Polish potato dumplings cut into little diamonds from a soft dough, poached and folded through a paprika tomato sauce.
Photo : MOs810 · CC BY-SA 3.0
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
- Boil the potatoes whole in their skins for 30 minutes. Peel while warm and pass them through a ricer.
- Spread the mash across the worktop and leave it for 10 minutes so the steam escapes.
- Make a well, add the flour, egg and salt. Bring the dough together by hand and stop after a minute.
- Roll ropes 2 cm thick and cut them on the diagonal into diamonds. Dust with flour.
- Heat the oil, soften the garlic, then add the tomatoes, paprika, sugar and salt. Simmer for 15 minutes.
- Poach the kopytka in salted simmering water. Lift them out 30 seconds after they rise and fold them into the sauce.
Every extra knead tightens this dough. Bring it together with your fingertips and stop the moment it holds, and the kopytka stay tender in the water.
