Polish Potato Dumplings

Ingredients

• 1.5 lb russet potatoes
• 1 tsp kosher salt
• 1 cup all-purpose flour
• 1 whole large egg
• ½ tsp ground black pepper
• 4 tbsp unsalted butter
• 1 whole medium yellow onion
• ½ cup sour cream

Instructions

1. 1

   Peel 1.5 pounds of russet potatoes and cut them into 2-inch chunks. Place them in a large pot, cover with cold water, add 1 teaspoon kosher salt, and bring to a boil over high heat. Cook until a fork easily pierces the largest piece, about 12-15 minutes. Drain well in a colander and let sit for 2 minutes to allow excess steam to escape.

2. 2

   While the potatoes cook, peel 1 medium yellow onion and slice it into thin half-moons, about 1/4 inch thick. Separate the layers as you go — you want individual pieces, not rings.

3. 3

   Pass the hot drained potatoes through a ricer into a large bowl — this creates a light, fluffy texture. If you don't have a ricer, use a food mill or push them through a fine-mesh strainer with the back of a wooden spoon. Work while they're still warm.

4. 4

   Create a well in the center of the potatoes. Crack 1 large egg into the well, then sprinkle 1 cup all-purpose flour and 0.5 teaspoon ground black pepper over the top. Using a wooden spoon, gently fold the ingredients together, turning the bowl and bringing the potato mixture up from the sides. Mix until the dough just comes together — it will feel soft, slightly sticky, and uniform. Do not overwork it; you want tender kopytka, not tough ones. If the dough feels too sticky to handle, dust with 1-2 tablespoons more flour and fold gently.

5. 5

   Lightly flour a work surface and a baking sheet. Divide the dough into 4 equal portions. Roll each piece into a rope about 1/2 inch thick and 12 inches long, adding light flour as needed to prevent sticking. Using a thin, sharp knife or bench scraper, cut each rope at a slight angle into 1-inch pieces — the diagonal cut gives them the characteristic hoof-like shape and texture that catches sauce beautifully.

6. 6

   Set a 12-inch skillet over medium-high heat and add 2 tablespoons of unsalted butter. Once the butter foams and smells nutty, add the sliced onions and 1 generous pinch of salt. Stir occasionally, letting them cook undisturbed for 2-3 minute stretches — this allows them to caramelize and turn deep golden brown at the edges, about 8-10 minutes total. You'll know they're ready when they smell sweet and jammy and most pieces are caramelized. Transfer to a plate and wipe out the skillet.

7. 7

   Bring a large pot of salted water to a rolling boil. Working in batches if needed, carefully drop the kopytka into the boiling water. Stir gently with a wooden spoon to prevent sticking. The kopytka will float to the surface within 1-2 minutes — let them cook for another 2 minutes after they float, until they feel tender when you bite into one. Use a slotted spoon to transfer them to the warm skillet.

8. 8

   Set the skillet over medium heat and add the remaining 2 tablespoons unsalted butter. Toss the kopytka gently with the butter, coating everything evenly. Pour the caramelized onions back into the skillet and fold in 0.5 cup sour cream, stirring gently until the kopytka are coated in a creamy, golden sauce. Taste and season with salt and pepper as needed. Transfer to a serving bowl or plate and serve immediately while hot.

Tools you’ll need

• large pot
• colander
• large bowl
• ricer or food mill
• fine-mesh strainer
• wooden spoon
• work surface
• baking sheet
• bench scraper or thin knife
• 12-inch skillet
• slotted spoon
• measuring cups and spoons

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