Go Back
Polish kopytka dumplings with crispy bacon in a cream-colored serving dish

Polish Kopytka with Crispy Bacon

Traditional Polish potato dumplings made with mashed potatoes, flour, and egg, then tossed in butter and topped with crispy bacon.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 2 pounds russet potatoes peeled
  • 1 large egg
  • 1 cup all-purpose flour plus extra as needed
  • ½ teaspoon salt
  • 6 slices thick-cut bacon chopped
  • 2 tablespoons unsalted butter
  • Fresh parsley optional

Method
 

  1. Boil peeled potatoes in salted water for 15–20 minutes, until fork-tender.
  2. Drain thoroughly, mash until smooth, and allow to cool.
  3. Mix cooled potatoes with egg, flour, and salt until a soft dough forms.
  4. Divide dough into four portions.
  5. Roll each portion into a ¾-inch-thick rope.
  6. Cut diagonally into approximately 1-inch dumplings.
  7. Bring a large pot of salted water to a gentle boil.
  8. Cook dumplings in batches until they float, then continue cooking for 1–2 minutes.
  9. Fry chopped bacon in a skillet until crispy.
  10. Remove bacon and add butter to a little of the rendered fat.
  11. Toss drained dumplings in the skillet, browning lightly if desired.
  12. Top with crispy bacon and optional parsley. Serve warm.

Notes

Use cooled, well-drained potatoes. Add only enough flour to make the dough manageable. Avoid overmixing for the most tender dumplings.
Storage: Refrigerate cooked dumplings for up to 3–4 days or freeze uncooked shaped dumplings for up to 2 months.