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
- 2 – 2 1/2 cups flour, approximately
- Cook the potatoes in their skins until tender. Drain and run under cold water to cool the potatoes. Peel and rice or mash.
- In a mixing bowl, combine the riced potato, pureed pumpkin, egg, and salt, mix until combined using a wooden spoon.
- 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.
- 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.
- 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.
- 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.
- 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