Kopytka – Polish white cheese and potato dumplings
Ingredients:- 250 g cooked potatoes
- 400 g curd cheese
- 2 eggs
- 50 g butter
- 100 g wheat flour
- 40 g potato flour
- Oil, for cooking
- Bread crumbs, for garnish
- Melted butter, for garnish
O przepisieIts name means “small hooves”, because of the shape – very similar to horse hoof. Generally speaking, Polish cuisine can be proud of the multiplicity of dumplings and home-made noodles. Kopytka resemble noodles leniwe, however they are always with the addition of smashed potatoes and potato flour. There is also a version from Poznan – szagowki, made only of potatoes, without curd cheese nor cottage cheese. As regards to preparation, the most important rule is not to knead the dough for very long time, otherwise potatoes will give off too much water and the dumplings will be dry.
Kopytka – Polish white cheese and potato dumplings - PreparationCook potatoes (the best, a day earlier) and mince them with curd cheese. Separate egg yolks from whites. Mix yolks with butter and combine with potato and curd mixture; next, add flour and stiffly beaten whites. On a floured pastry board, form from the dough small rollers with diameter of 3 cm. Flatten them lightly and cut out into shape of rhombus (about 3 cm wide). Cook the potato dumplings in dribs and drabs in salted, boiling water with addition of oil. When they flow out, cook further for a moment and take them out with a skimmer. Serve with fried in butter bread crumbs.
Tagi: Dumplings, flour, potatoes, curd cheese, Polish cuisine
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