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pumpkin potato kopytka on a white plate

Pumpkin and Potato Kopytka

  • Author: polishhousewife
  • Prep Time: 35 min
  • Cook Time: 30 min
  • Total Time: 1 hour 5 minutes
  • Yield: 4 - 6 servings 1x
  • Category: side dish
  • Method: cooking
  • Cuisine: Polish


Traditional dumplings take an autumnal twist – Pumpkin Potato Kopytka!


  • 1/2 pound potatoes (2 small Russet or 1/2 very large or 22og)
  • 1/2 pound pumpkin puree (about a cup or 220g)
  • 1 egg
  • 1 teaspoon salt
  • 22 1/2 cups flour, approximately



  1. Cook the potatoes in their skins until tender. Drain and run under cold water to cool the potatoes. Peel and rice or mash.
  2. In a mixing bowl, combine the riced potato, pureed pumpkin, egg, and salt, mix until combined using a wooden spoon.
  3. Mix in the flour, using just enough flour to get a dough that isn’t sticky, one. you can roll into a rope. Don’t over mix.
  4. Divide the dough into six pieces. Using the palms of your hands roll a piece of dough and pull outward until you have a fairly uniform rope that is 3/4 inches in diameter. Cut the rope on the diagonal every 1/2 inch.
  5. Lightly dust a sheet pan with flour and place your kopytka on the baking sheet, separating the dumplings so they aren’t touching each other.
  6. Boil a large pot of generously salted water. Cooking the dumplings in 2 or 3 batches, so they’ll have plenty of room to move and not clump together. They only need to cook for a couple of minutes. When they float to the top they’re done. Remove with a slotted spoon, drain, and finish as desired.
  7. They’re excellent sauteed in a mix of butter and olive oil, or top them straight out away with buttered bread crumbs.

Keywords: pumpkin potato kopytka, Polish dumplings