Dumplings with Mushroom Sauce (Polish Classic with a Twist) - photo 1
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Dumplings with Mushroom Sauce (Polish Classic with a Twist)

Main dishes Regional Cuisine of Poland 60 min Medium 11 wyświetleń ~29.31 PLN - (0)
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Description

Kopytka with mushroom sauce is a traditional Polish home dish — delicate potato dumplings served with a creamy, aromatic pan sauce. In this version, I focus on achieving the perfect consistency of the kopytka (soft but not sticky) and the deep flavor of mushrooms sautéed to a golden color, balanced with cream and broth. The dish pairs well with a simple salad of sauerkraut or lightly salted cucumbers and is perfect for a family dinner in winter when we want something warming and hearty. Visually, we serve them as a mound of light yellow kopytka covered with a thick, creamy sauce with visible slices of mushrooms and a sprinkle of fresh parsley.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 5.3 szt.
  • Wheat flour 300 g
  • Egg 2 szt.
  • Butter 30 g
  • Rapeseed oil 15 g
  • Mushrooms 300 g
  • Onion 1 szt.
  • 18% cream 200 ml
  • Vegetable broth 300 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • Ground nutmeg 2 g
💰 Szacowany koszt dania: ~29.31 PLN (7.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dough for potato dumplings

1

Prepare the potatoes: peel them and cut into equal pieces (about 3-4 cm) so they cook evenly. Place in a pot with a capacity of at least 4 l, cover with cold water so that the potatoes are submerged by about 2 cm. Add 1/3 of the salt (about 3 g). Bring to a boil over high heat, then reduce the heat, cover with a lid, and cook for 18–25 minutes — until a fork easily goes into the potato (they should be very soft, almost falling apart).

Ingredients: Potatoes, Salt
Use a large pot so the potatoes have enough space and cook evenly. Do not salt them too much — we will season further. A common mistake: checking with a fork too early (they should be soft all the way through).
2

Drain the potatoes in a colander and let them sit for 2 minutes to steam off. Then transfer the hot potatoes back to the warm pot, place it over low heat, and shake the pot for 30–60 seconds — this will evaporate the remaining moisture (important to ensure the dough is not watery).

Ingredients: Potatoes
Do not leave the potatoes in a cold colander for too long — it's better to briefly steam them in the pot. Use an oven mitt when handling the hot pot.
3

Mash the potatoes into a puree: use a potato masher or a potato ricer (the one with round holes). Transfer the puree to a lightly floured countertop or a large bowl. If you are using a ricer, process in batches to avoid overheating the mixture.

Ingredients: Potatoes, Wheat flour
The best way to prepare the potato dumplings is by passing them through a ricer — it gives a light, fluffy texture. If you are using a mixer, do not mix for too long (it will become too sticky).
4

Add the cooled puree, eggs, and the rest of the salt (about 5 g). If you want, add a pinch (optional 1 teaspoon = 2 g) of nutmeg — very gently. Mix with a fork or spoon until the ingredients are combined. Then gradually add the flour: first 100 g, stir, then add additional portions of 50 g until the dough is firm, soft, and slightly sticky, but not sticking to your hands. Do not add all the flour at once — it's better to add less than too much.

Ingredients: Wheat flour, Egg, Salt, Ground nutmeg
Use a large spoon or spatula, and when the dough is cooler, knead briefly by hand (max 1-2 minutes) — too much kneading will make the dumplings rubbery. The dough is good when you can shape it into rolls without any sticky threads.
5

Divide the dough into 3–4 equal parts. On a lightly floured surface, shape into rolls with a diameter of about 2 cm. Use hands lightly dusted with flour and gently roll — do not press too hard. Cutting: with a sharp knife, cut the rolls diagonally into pieces about 2 cm long. You can slightly flatten each piece with a fork, but this is not necessary.

Ingredients: Potatoes, Wheat flour
Use a pastry board or a large cutting board; if the dough is very sticky, sprinkle a minimal amount of flour — too much flour will make the dumplings tough. Even pieces will ensure even cooking.

Cooking gnocchi

6

In a large pot, bring about 2.5–3 liters of water to a boil with 5 g of salt (the water should be well salted, but not overly so). When the water is bubbling, reduce the heat to a gentle simmer (to keep the cooking gentle, without vigorous boiling). Add the dumplings in batches (max 20–25 at a time), stirring with a slotted spoon to prevent them from sticking to the bottom. Once they float to the surface, cook for another 1–2 minutes, then remove with a slotted spoon and transfer to a plate with a bit of melted butter or serve immediately.

Ingredients: Salt, Butter
Use a large pot so the dumplings have enough space. A common mistake: adding too many at once — this causes the water temperature to drop and the dumplings fall apart. After cooking, do not keep them in the pot — they will become bland and sticky.

Mushroom sauce

7

Prepare the mushrooms: clean them with a damp cloth or brush (do not soak in water), trim the ends of the stems, and slice them thinly or quarter them depending on their size. Peel the onion and chop it into small cubes.

Ingredients: Mushrooms, Onion
Do not rinse the mushrooms under running water — they absorb moisture and will not brown nicely. If they are very dirty, quickly wipe them with a damp cloth.
8

Heat a 26–28 cm skillet over medium-high heat. Pour in the rapeseed oil, and when it starts to shimmer slightly, add the butter. Once the butter has melted and begins to foam lightly, add the chopped onion and sauté for 3–4 minutes until it becomes translucent and lightly golden.

Ingredients: Butter, Rapeseed oil, Onion
Use a heavy-bottomed pan or cast iron — it distributes heat evenly. Do not fry the onions over very high heat (they will burn instead of caramelizing).
9

Add sliced mushrooms to the pan and sauté for 8–10 minutes, stirring occasionally. At first, the mushrooms will release water — do not stir them too much for the first 3–4 minutes, let the water evaporate. Once the water has evaporated, the mushrooms will start to brown — then stir more frequently until they turn golden. Season with salt and pepper to taste (about 2 g of pepper).

Ingredients: Salt, Black pepper, Mushrooms
A common mistake: adding salt at the beginning causes the mushrooms to hold onto water for a long time. Add salt when the mushrooms have partially evaporated. Use a wooden spatula for stirring.
10

Reduce the heat to low and pour in the vegetable broth (about 300 ml). Stir, scraping the bottom of the pan to combine the flavors. Cook for 3–4 minutes until the sauce slightly reduces. Then, slowly pour in the 18% cream (200 g), stirring constantly, and heat without bringing to a boil for another 3–4 minutes — the sauce should thicken and take on a creamy consistency. If the sauce is too thin, mix 10 g of flour (from the same flour used for the gnocchi) with 20 g of cold broth to make a slurry and add it in a thin stream, stirring until it thickens.

Ingredients: Wheat flour, 18% cream, Vegetable broth
The cream should not boil — it may curdle. If you want to avoid curdling, temper the cream with 1–2 tablespoons of hot broth before adding it.
11

Season the sauce to taste: optionally add salt, pepper, and a bit of freshly chopped parsley (optional). If the sauce is too intense, add a tablespoon of butter to smooth it out.

Ingredients: Black pepper, Butter, Parsley
Add salt gradually — the mushrooms and broth already have flavor. Chopped parsley added at the end will retain its fresh aroma.

Serving

12

On the plates, place a portion of dumplings (about 250–300 g of cooked dumplings per person) and generously drizzle with mushroom sauce. Garnish with fresh parsley. Serve immediately while the sauce is hot and creamy.

Ingredients: Wheat flour, Butter, Mushrooms, 18% cream, Parsley
Serve on warm plates to keep the dumplings hot for longer. Additionally, I suggest a salad of pickled cabbage or lightly salted cucumbers as a sour and crunchy contrast.

Fun Fact

💡

Kopytka is a folk dish known in many regions of Poland – the name comes from its characteristic shape resembling a little hoof. In regional versions, you can find additions like cottage cheese, cracklings, or fried bacon.

Best for

rodzinny obiad zimowy rozgrzewający posiłek niedzielny lunch

Tips

🍽️ Serving

Serve the gnocchi hot, immediately after cooking. A sour salad (sauerkraut, lightly salted cucumber) or a simple mix of greens pairs well with the sauce. If you want to enhance the dish, sprinkle with bacon bits or add a few tablespoons of caramelized onions.

🥡 Storage

Store kopytka in the refrigerator for up to 2 days in a closed container. To reheat, sauté in butter in a pan or warm in the oven at 160°C for 10–12 minutes. Mushroom sauce can be stored separately for up to 3 days; when reheating, add a little broth to restore creaminess.

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