Kopytka with Caramelized Onions and Sage
Soft, pillowy Polish potato dumplings tossed with sweet caramelized onions and aromatic sage butter. Ready in under 30 minutes for a comforting vegetarian dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 548
- Protein
- 12g
Ingredients
- 1.5 cups all-purpose flour
- 1 lb potatoes, russet or yukon gold
- 1 whole egg
- 4 tablespoons butter
- 1 large onion, yellow
- 8 leaves fresh sage leaves
Instructions
- 1
Peel the potatoes with a vegetable peeler, moving away from your body to remove the thin brown skin in strips.
- 2
Cut the peeled potatoes into 2-inch chunks, then place them in a large pot and cover completely with cold water.
- 3
Slice the onion in half from root to tip, then place each half flat-side down and slice lengthwise into thin half-moon pieces about 1/8-inch thick.
- 4
Set the pot of potatoes to high heat and bring to a rolling boil, about 8 minutes, then reduce heat to medium and simmer until a fork pierces a chunk easily with no resistance, about 10 more minutes.
- 5
While potatoes cook, place a large skillet over medium-high heat and add 2 tablespoons of butter.
- 6
Once the butter foams and smells nutty, add all the onion slices and stir once to coat.
- 7
Reduce heat to medium-low and cook the onions without stirring for 3 minutes until the bottom layer turns golden brown.
- 8
Stir the onions thoroughly, scraping up the browned bits from the skillet bottom, then cook undisturbed for another 3 minutes.
- 9
Drain the cooked potatoes in a colander and let them cool for 2 minutes until you can handle them comfortably.
- 10
Pass the warm potatoes through a ricer or potato masher directly onto a clean cutting board, pressing until you have a smooth mound with no lumps.
- 11
Create a well in the center of the potato mound and crack the egg into it, then sprinkle 1.5 cups flour on top and add a pinch of salt.
- 12
Use your hands to gently mix and knead until the ingredients come together into a soft, slightly sticky ball that takes about 1 minute, avoiding overworking.
- 13
Divide the dough into two portions and roll each between your hands into a rope about 0.5 inches thick and 12 inches long.
- 14
Cut each rope diagonally at 1-inch intervals using a sharp knife, creating little oval-shaped pieces that look like small hoofprints.
- 15
Bring a separate large pot of salted water to a rolling boil over high heat, about 5 minutes.
- 16
Add all the kopytka pieces to the boiling water and stir gently once to prevent sticking.
- 17
Cook until all the dumplings float to the surface and then continue cooking for 2 more minutes, about 3 to 4 minutes total.
- 18
Scoop the cooked kopytka out with a slotted spoon and place them directly into the skillet with the onions.
- 19
Add the remaining 2 tablespoons of butter and the sage leaves to the skillet with the kopytka and onions.
- 20
Gently toss everything together over low heat for 1 minute until the kopytka are lightly coated and the sage is fragrant.
- 21
Transfer to serving bowls and divide any onions and butter sauce evenly between the two portions.
Tools you’ll need
- vegetable peeler
- cutting board
- large pot (6-quart or larger)
- large skillet (12-inch)
- colander
- potato ricer or masher
- slotted spoon
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