Polish Mashed Potatoe Dumplings

 I only make kopytka (small hooves) for my father when I’m visiting him in Poland. He adores them. When I make potato dumplings he can eat them for breakfast, lunch or dinner. Second batch is always fried and taste much better than dumplings which were only cooked. Potato dumplings are often served with  onion fried with oil or lard. You can also eat  them with favorite sauce and meat.

They are very easy to make. You will need:

3 cups mashed potatoes, cold (you can use leftovers or cook whole potatoes in boiling water, peel and mash them after they cool down)

1 cup all-purpose flour (and some for rolling)

2 medium eggs

In a bowl, mix all the ingredients until you form a stiff dough. Roll out dough on a floured board ( the photo below).

  Then cut the dough into about 1 or 2-inch oblong pieces.

To cook  these dumpling drop them into boiling salted water. Cover and simmer for about 5 minutes. They should come to the surface.