Quick Weeknights · Polish
Kopytka
Traditional potato dumplings pan-tossed in a simple browned butter and breadcrumb sauce.
Why This Works
The riced potato creates a light, airy texture that is perfectly complemented by the crunchy buttery topping.
The Upgrade
Add a pinch of freshly grated nutmeg to the dough for an aromatic depth.
Chef's Secret
Michelin TechniqueUse potatoes that are still warm but not hot when adding flour; this keeps the starch content stable for perfect dumplings.
Ingredients
Total time including resting: 40 min
Directions
Combine riced potatoes, flour, egg, and salt in a bowl; mix until a soft, uniform dough forms. Do not overwork.
5 minRoll dough into logs on a floured surface, then cut diagonally into 1-inch pieces.
5 minBring a large pot of salted water to a boil.
10 minDrop kopytka into boiling water; cook until they float to the surface.
3 minRemove with a slotted spoon to a warm plate.
2 minIn a small skillet, melt butter over medium heat until it foams.
3 minAdd breadcrumbs; cook until golden brown and nutty.
2 minToss kopytka in the butter mixture to coat.
2 minWine Pairing
Chardonnay
White Wine
The BottleOlivier Leflaive Meursault
The nutty, buttery characteristics of a classic white Burgundy are a natural match for browned butter and crispy breadcrumbs. It adds a layer of depth to the humble dumpling.
Nutrition per Serving
320
calories
8g
protein
55g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Beets
Earthy, roasted beets offer a colorful and healthy vegetable balance to the buttery dumplings.
Ingredients
Directions
Preheat your oven to 425°F.
Toss the beet wedges with olive oil, salt, and pepper on a rimmed baking sheet.
Arrange in a single layer and roast for 20 minutes until tender and caramelized.
Transfer to a warm serving platter immediately.
Drizzle with the balsamic glaze.
Garnish with fresh thyme and serve warm.
Side Dish
Grilled Kielbasa
Slices of savory, smoky sausage add a necessary protein hit to the potato dish.
Ingredients
Directions
Preheat a heavy-bottomed cast iron skillet over medium-high heat until shimmering.
Add the oil, ensuring the surface is evenly coated.
Place kielbasa rounds in the pan in a single layer, avoiding overcrowding to ensure a crisp sear.
Sear undisturbed for 3 minutes per side until deeply caramelized and mahogany in color.
Remove from heat immediately to maintain textural integrity.
Garnish with fresh thyme and black pepper before serving alongside the kopytka.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.