Polish Potato Dumplings
Many cultures have their version of potato-based dumplings. The Italians have gnocchi and the Polish call theirs kopytka, which are typically paired with a meat-based sauce. You can create a super simple comforting dish by simply topping them with melted butter and some chopped parsley or thinly sliced green onion for garnish.
- 2 pounds Fenway Red potatoes, peeled and cubed
- 1 teaspoon kosher salt
- 1 egg, beaten
- 1½ cups all-purpose flour, plus more for work surface
- Place cubed potatoes in a large pot, cover with water, bring to a boil over high heat, and cook until tender and falling apart, about 20 minutes. Drain potatoes, return to the pot, add the salt, and mash with a potato masher. Let cool.
- Transfer the cooled mashed potatoes to a mixing bowl, add the egg and flour, and mix with your hands until a smooth dough develops. If the dough feels sticky add more flour one tablespoon at a time until you have a firm but smooth dough.
- Bring a large pot of salted water to a simmer. Dust a work surface with flour, divide the dough into six portions. Working with one piece at a time, roll the dough into a log, roughly the thickness of a finger, cut into 1-inch pieces. Transfer the pieces to the simmering water and cook until the dumplings float to the surface, about 5-8 minutes. Remove the dumplings with a slotted spoon and keep warm, repeat with the remaining dough pieces.
- Serve dumplings immediately with melted butter or the sauce of your choice.
A FIRM cooking type potato like Fenway Red is not a typical choice for a dough that turns into a dumpling, but in this recipe the Fenway Red helps create a toothsome, chewy dumpling. If you want a more tender dumpling, use a FLOURY or CRUMBLY cooking type potato, like Rickey Russet.