Skip to content

Vegetarian, European

Kopytka with mushroom sauce

Kopytka are small Polish potato dumplings, pan fried in butter and served with a creamy mushroom sauce. This recipe serves 4, takes about 1 hour, has a medium difficulty level, and costs €1.80 per person. The key to success is getting the dough ratio right, one part flour to two parts potato, not more.

Tonight, kopytka, small Polish potato dumplings shaped like little hooves, pan fried in butter and topped with a creamy mushroom sauce.

Kopytka with mushroom sauce
Total time
1 h
Difficulty
Medium
Cost per person
€1.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Kopytka look a bit like gnocchi, but their hoof shaped pieces cut on a diagonal and their firmer bite set them apart. The dough, made from mashed potatoes, flour, and egg, is first boiled in water before hitting the pan, which gives it a light golden crust outside while staying soft inside. The mushroom sauce, creamy and fragrant, coats every piece without drowning it.

This is a great dish for an unhurried Sunday, when you have a bit of time to shape the dough with the kids. Mon Chou suggests it in fall or winter, since button mushrooms are around year round but this kind of comfort food feels more fitting then. Kids usually like the fun shape of kopytka and their soft, melt in your mouth texture.

The ingredients

4 people

Fruits and vegetables

  • Starchy potatoes 1 kg
  • Button mushrooms 400 g
  • Onion 1
  • Parsley 4 sprigs

Pantry

  • Flouroften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Thick crème fraîche 20 cl
  • Butter 60 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Boil the potatoes in their skins in salted water, peel them while still hot, and mash finely. 30 min

    Pass them through a potato ricer, the texture is finer than with a fork.

  2. Let cool, then quickly mix in the flour, egg, salt, and pepper to form a soft dough.

    Knead as little as possible, an overworked dough turns tough.

  3. Roll the dough into logs, cut them into pieces about three centimeters long on a diagonal, and drop them into boiling water, removing them as soon as they float. 5 min

    Cook them in two batches so the water keeps boiling.

  4. Brown the onion and sliced mushrooms in butter, add the cream, and let it reduce for a few minutes. 10 min

    Sear the mushrooms over high heat without stirring to get them golden.

  5. Pan fry the kopytka in buttered skillet until golden, and serve topped with the sauce and parsley. 5 min

    This pan searing step gives them a light crust and makes the dish much better.

Our tips to get it right

  • Use starchy potatoes, they absorb less water and give you a dough that is easier to handle.
  • If the dough feels too sticky, add flour one tablespoon at a time instead of dumping it all in, it should stay soft and pliable.
  • Make the sauce while the kopytka boil, everything will be ready at the same time for the final pan searing step.

The variations

  • Swap the button mushrooms for porcini or chanterelles for a more fragrant sauce, especially in fall.
  • For a richer version, add browned bacon bits to the sauce before the cream, the dish becomes even heartier.
  • For a quicker kid friendly meal, serve the kopytka just pan fried with a bit of melted butter, skipping the sauce.

What to serve it with

  • A tangy green salad
  • Seasonal steamed vegetables
  • Rye bread for the sauce

Storage

Kopytka and sauce keep separately for 2 to 3 days in the fridge in a sealed container. You can freeze the kopytka once boiled, before the pan frying step. Reheat the sauce gently and pan fry the kopytka again just before serving.

Questions about this dish

Can you make the kopytka dough ahead of time?

Yes, you can shape the kopytka a few hours ahead and keep them in the fridge on a floured towel. Boil them at the last minute so they keep their texture.

Can you replace the wheat flour?

You can use a gluten free flour blend meant for baking, though the dough will be a bit more fragile to handle. Work it gently so it doesn't fall apart during cooking.

Why is my kopytka dough too tough?

This usually happens from overworking the dough or using too much flour relative to potato. Stick to one part flour for two parts potato and handle the dough as little as possible.

Do kopytka freeze well?

Yes, once boiled and cooled, they freeze easily on a tray before being bagged up. Pan fry them straight from frozen, no need to thaw first.

How long does it take to make kopytka, small pan fried potato dumplings, with a creamy mushroom sauce?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in kopytka, small pan fried potato dumplings, with a creamy mushroom sauce?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does kopytka, small pan fried potato dumplings, with a creamy mushroom sauce cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

European Cuisines

See all

Mushroom recipes

See all