These Polish dumplings are a type of kopytka, meaning that they’re made from potatoes and flour, and have the consistency of gnocci. Not fancy, they’re the very definition of homey comfort food. Many Poles make their dumplings with “mashed” (more accurately: boiled and riced) potatoes, but the recipe I’m presenting here uses grated, raw potatoes.
What you need to serve 8:
FOR THE SOUP
Follow your favorite recipe. Here’s mine.
FOR THE POLISH DUMPLINGS
1 large, raw potato (peeled and grated)
1 cup AP flour, more if needed
½ cup whole milk, more if needed
Salt & pepper, to taste
How to make Polish dumplings:
Mix all ingredients. The mixture should be a very wet, thick, sticky paste that you can easily mound on a spoon. Add more flour or milk, as necessary, to achieve this texture. Scoop by heaping spoonfuls into simmering broth. (See note B, below.) Continue to simmer until dumplings are cooked through, 5-20 minutes, depending on size (see note).
Notes:
- Because they are so hearty, you may want to make them small – heaping half-teaspoons, for instance. On the other hand, my Grandma used to make them using a large soup spoon, and they’d come out about the size of a poached egg. The diner would break them apart as they ate their soup. This is merely a matter of preference. Note that cooking time will vary, depending on size.
- Kopytka are often enriched with egg.
- I simmer these dumplings in chicken broth. I start with my go-to chicken soup recipe. When I get to the point that the soup is more-or-less done, I remove all the solid ingredients with a slotted spoon, cook the dumplings, remove the cooked dumplings, and add back in the soup solids.
- I typically keep the cooked dumplings separate from the soup. To serve, I place the desired number of dumplings into a bowl, and ladle the soup over them.
Soup, by the way, is a great way to maximize your holiday leftovers.
At Thanksgiving or Christmas – or any other time you might cook a turkey – boil the carcass. If you don’t have the energy to do it the same day as your feast, store it in the fridge and boil it later. (Use a cleaver to hack it into chunks. Not only is this fun, but it makes the carcass easy to store and it exposes more of the bones’ flavor to the water.)
There are proper ways to make a stock. If you can, do this. If you can’t, though, simmer or even boil the carcass all by itself in water. This the wrong way to make a stock, I know; but it’s less wrong than throwing out the carcass, IMHO. Strain it, let it cool, and place it in the fridge. The next day, easily skim off the congealed fat. Use this simple broth (right away, or freeze it and use it months later) in place of water to reconstitute a store-bought stock reduction, or bouillon. It will be cloudy – let’s agree to call it “rustic” – but full bodied and flavory.
Chicken Soup with Polish Dumplings
This content was not solicited, sponsored, or written in exchange for anything. In researching this post, I found Just a Pinch to be helpful.
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It has been years since I last made some dumplings. Now you have me crave some! This is so comforting, warming and tasty.
Angie@Angie’s Recipes recently posted…Gingerbread Spelt Scones
Thanks, Angie! That was exactly what I thought before deciding to make these.
Dumplings really kick up a soup. Nice!
Thanks!
These dumplings really do have a lot in common with gnocchi. The differences are intriguing: more flour, more liquid, milks rather than water… Now I’m curious to try them!
Frank recently posted…Cocktail di gamberetti (Shrimp Cocktail in the Italian Manner)
I think they’re a little heavier than gnocci. I have to tell you though, that sometimes I just buy a bag of gnocci and put them in the soup!
These dumplins’ sound delicious, Jeff! I don’t think I’ve ever had/made Polish dumplings. Laura makes a somewhat similar soup using the ham bone and then dumplings made from flour, water and egg. (She never measures her dumplings…it drives my recipe-oriented self nuts!) I think her version is a spin on a Pennsylvania Dutch recipe…and she calls it Ham Pot Pie. I was a little annoyed the first time she made it since it wasn’t (1) Pot Pie or (2) Pie at all. I wouldn’t be annoyed one bit about this version though…looks amazing!
David @ Spiced recently posted…Slow Cooker Chicken Noodle Soup
Thanks David. I think I may have told you that I spent a little bit of time in PA Dutch Country. Their food is weird. They make a pecan pie that has no pecans in it.
This is so similar to a soup I grew up on. So comforting, warming and delicious. You’ve gotta love an Eastern European soup!
John | heneedsfood recently posted…Uruguayan tortas fritas
I know what you mean John. I grew up in this kind of thing too.
Loving these kopytka, Jeff, and using a soup as a delivery vehicle makes this wintry day feel cozy. Nice reminders on how to make a good broth, too. Make 2017 all you dream it to be. Cheers!
Thanks, Brook! I think I dreamed last night that I was flying in a spaceship … so I guess I do hope my dreams come true this year!
I have to say I’ve never made, nor had dumplings in soup before Jeff.
But you’ve made this recipe so easy sounding that I’ll be giving it a go pretty soon. Cheers!
neil@neilshealthymeals.com recently posted…Free Simple Soups eCookbook
Yeah, I think it’s pretty Eastern European. (My grandparents were from the old country.)
This is what I need right now!! I have been sick all week, and I just want a good chicken soup!
Also, I am visiting my Polish friend in a couple of days. Maybe I should impress her and make this for her 😉
Cathleen @ A Taste of Madness recently posted…Chocolate Cupcakes with Chocolate Frosting
Cool! Check out the eggy version I linked to if you do.
Haven’t had dumplings in ages and have been working on a recipe, but this one rocks it. I have a similar gnocchi recipe and like the egg add too. Now you and David over at Spiced have me dreaming of chicken soup. It’s actually raining here. 🙂
Kevin | Keviniscooking recently posted…Slow Cooker Sweet and Sour Sticky Ribs
It’s raining here too. I think I’m going to try the version with eggs.
Who doesn’t like dumplings? And they’re wonderful in soup. It’s COLD here, and this looks just perfect. Thanks. Happy New Year!
John/Kitchen Riffs recently posted…The Fanciulli Cocktail
Happy New Year to you, too!
My kind of comfort! Dumplings in soup make it extra special! Happy New Year!
Happy New Year to you, too!
The dumplings look especially great. Wonderful recipe! Thanks for sharing.
Cecilia recently posted…Top 5 Adult Cat Dry Food around $20
Thanks!
I’m about to die from the worst cold I’ve ever had. Maybe it’s the flu. I don’t know, but this soup is well-timed. I just wish it weren’t virtual. GREG
Me too! Hope you feel better soon.
Wow, this soup was delicious! My wife said it was even better than her famous chicken noodle soup recipe. I’ve never made Chicken and Dumplings before, so I wasn’t sure what to expect and a little nervous about the dumplings. But, I thought homemade, noodle-like dumplings sounded much better than biscuit dough, and boy, were they! – Zomick’s
Baker recently posted…Zomick’s
Wow, thanks!
My mind goes immediately to matza balls, though I realized potatoes are not matza. I bet this soup would do wonders for the cold I’m sporting these days. GREG
Yes, I think of matza balls, too. Same general neighborhood.
Wow, I don’t even remember leaving that earlier comment. Told you it was a bad cold. Oh well, last day of it (I swear!).GREG
I hate having a cold! Sounds like you’re on the road to over-it, though.
I’ve never had dumplings prepared like this…the soup sounds very comforting and good.
Karen (Back Road Journal) recently posted…Almond Olive Oil Cake With Brown Butter Glaze
I liked them in as much as they reminded me of my grandmother’s cooking. But I’d like to experiment with other versions.
I remember when I had THE MOST INTENSE food poisoning… My mom made me chicken soup and it CURED ME!!!
GiGi Eats recently posted…Orange Is The New Black… In The Kitchen Too
Those dumplings are so delightful and so is this chicken soup. Excellent recipe, Jeff!
Thank you, Agness.
I love chicken soup. A must-have thing in the cold winters of Manitoba.
Manitoba may be cold, but Canadians are so warm! A bit of hot soup wouldn’t hurt though, eh?