Polish whole wheat kopytka (dumplings) with sauerkraut.
This is a very traditional Polish dish called “
Polish wholewheat kopytka (dumplings) with sauerkraut.
- KOPYTKA (dumplings)
- 1kg of cooked potatoes with skin on (potatoes should contain a high level of starch)
- 1 egg
- 200g flour (type 550)
- 50g of whole wheat flour
- 1 teaspoon of table salt
- 1 teaspoon of ground white pepper
- 250g of sauerkraut
- 2 tablespoons of honey
- 2 onions, chopped into medium cubes
- rapeseed oil
- ground white pepper
- 2 lemons
- table salt
- KOPYTKA: Cook potatoes with the skin on and then set aside to cool completely. Remove the skin press through a potato press, add the egg, both flours, salt, and white pepper. Gently form the dough, kneading long enough just to make sure all ingredients are fully combined (do not overdo it). From ready dough form rolls of about 3cm of thickness. Press the roll gently, then cut into small parts forming dumplings. Boil dumplings in parts, in salted water for about 3 minutes (until they come up to the top of the pot). Fish them out of the pan and cool. Once cooled, fry dumplings on the oil until golden.
- SAUERKRAUT: Squizz water out of your sauerkraut and roughly chop it. Cut onion in squares and fry them on the pan with a bit of oil in, adding honey and sauerkraut. Cook for about 7min, stirring from time to time. Season with pepper, lemon zest and lemon juice, salt and optionally more honey.
- SERVING: Potato dumplings serve mixed with fried sauerkraut.
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