Kopytka Recipe – Traditional Polish Potato Dumplings

Kopytka, literally “little hooves”, are one of the most traditional Polish dumplings – in a way they’re similar to Italian gnocchi, some even ask for Polish gnocchi. You can find them at most restaurants and they often make an appearance at people’s private homes.

Potatoes were brought to Poland by the King Jan III Sobieski who first planted them in the 1680s. These days most Polish meals have to contain potatoes – whether they’re boiled, fried, mashed, in a soup or in form of potato pancake of kopytka. Many Poles would argue that a meal without potatoes is incomplete.

From potatoes on its own Poles invented many different variations of potato kluski – dumplings in all forms and shapes.

How to Serve Kopytka

Kids love them, adults love them – there’s really nothing not to love about them as they can be served as both savory or sweet dish.

These Polish potato dumplings can be served as a main meal with a topping or a side dish.

The most typical topping is simply a generous amount of butter and breadcrumbs or goulash (Polish: gulasz).

Notes for Kopytka Recipe

  • Take into consideration that your kopytka might be more or less yellow than those you see here or might have eaten in Poland. It depends on the potatoes.
  • If you’re looking to purchase your potato ricer I recommend this one. I tried the one from Bath, Bed & Beyond and it was awful, so just giving you guys heads up.
  • If you’re planning on adding spinach to the recipe make sure it’s very finely chopped. You could actually even buy the blended frozen spinach.
  • To reheat the kopytka simply reboil them for 2-3 minutes. Don’t reheat them in a microwave as they’ll become very dry. Alternatively, you could fry them.

Kopytka: Polish Potato Dumplings

Kopytka: Polish Potato Dumplings
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes


  • 2 lbs of peeled potatoes
  • 9 full spoons of flour (about 0.5 lbs)
  • 1 egg
  • 1/2 spoon of salt


    1. Peel potatoes and cook them fully.
    2. Before they fully cool down, press down with a potato ricer (it's easier to press them when they're still warm.
    3. Spread the flour on the kitchen table, then place the potato mass on top. Place egg and salt on top.
    4. Make a smooth dough with your hands. Don't leave any lumps in the mass.
    5. Prepare a big pot and bring the water to boil.
    6. Meanwhile, place 1/4 of the dough for dumplings on a floured board and roll it out with your hands into a string about 2 cm thick. Use a knife to cut neat hooves about 1.5-2 cm long.
    7. Move prepared hooves to the boiling water and cook them for about 90 seconds after they come out to the top of the water. Repeat the process with all other portions.
    8. Serve with a topping of your choice (see the post).


If you'd like to get creative you can add finely chopped and cooked spinach with garlic to the dough.

Nutrition Information:



Amount Per Serving: Calories: 365

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