Fried Kopytka

  • My Mama often made kopytka potato dumplings but I do not remember them ever being fried afterwords.
  • I had this dish of rabbit in a garlicky cream sauce with fried kopytka in a restaurant in Wrocław.
  • They were super!
  • I decided to have a go at these myself.
  • Now you can cheat if you have a Polish shop near you that sells ready made kopytka that you can boil first.
  • I decided to make these from scratch, which does involve a few steps & time.
  • *
  • *
  • Boil starchy potatoes
  • Leave to go cold
  • *
  • Make kopytka
  • Boil the kopytka
  • Leave to go cold
  • *
  • Fry the kopytka


  • Starchy potatoes – boiled and left to go cold – around 500 – 600g
  • 1 egg & 1 egg yolk
  • Plain flour – around 200g
  • ½ teaspoon salt
  • Sunflower oil for frying


  • Peel the potatoes cut them up into pieces and boil them in salted water.
  • Drain the potatoes
  • Mash them so that there are no lumps.
  • I have a ricer which is very good for this.
  • Leave the potatoes to cool.
  • Use a large bowl and put the cold potatoes into the bowl.
  • Lightly beat the egg and the yolk together and add this to the potatoes.
  • Add a little salt.
  • Weigh out the flour to give an idea of how much is needed,
  • This will depend on the type of potato and the size of the eggs.
  • Add the flour and mix first with a wooden spoon and then by hand, you might not need all the flour or you may need more.
  • Mix until you have a soft dough.
  • *
  • Divide the dough into quarters and using a floured board shape the dough and roll it with you hands until you have a long sausage about 3cm in diameter.
  • If the dough sticks to the board then you need to add more flour.
  • Use a sharp knife to cut the dough into pieces, make the first cut at a diagonal and make the thickness about 1 to 1.5cm.
  • You will get a sort of oval shape.
  • Repeat this with the rest of the dough.
  • *
  • Fill a large pan with water, add some salt and bring this to the boil.
  • When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together.
  • I tend to do this in 4 batches.
  • As they cook they will float to the surface, give them about another minute and then remove them with a slotted  or a perforated spoon and put them in a colander.
  • I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the dumplings.
  • I find that the maximum from putting  them into the water to taking them out will be 3 minutes, if you cook these too long they will start to fall apart.
  • *
  • You need to let the kopytka dry off and go cold.
  • NOTE – kitchen roll tends to stick – baking paper is better.
  • Gently shallow fry the kopytka in sunflower oil.
  • Take care not to burn them.
  • Served here on a vintage pyrex plate.
  • Good with other fried foods or served with a sauce.


Everyone thought them delicious and want them to be made often!

Dividing the timing of boiling potatoes, making and boiling kopytka and then frying them to serve with a meal needs to be spaced out to make life easier!

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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