There’s something deeply satisfying about a bowl of pillowy potato dumplings draped in earthy, creamy gravy. Kopytka with Mushroom Sauce is one of those Polish dishes that wraps you up like a warm blanket on a chilly eveningsoft, tender little dumplings swimming in rich mushroom sauce that clings to every bite.
I first made these in culinary school during our Eastern European unit, back in 2009, and I remember standing over the pot, watching the dumplings bob to the surface like little clouds. My instructor said the secret was in the potatotoo wet and they fall apart, too dry and they’re heavy. After years of testing batches in my own kitchen, I’ve learned that russet potatoes and a light hand with the flour give you that tender, melt-in-your-mouth texture every time.
Olivia Farnsworth
Kopytka with Mushroom Sauce Recipe Easy and Delicious
Kopytka with Mushroom Sauce is a delightful Polish dish featuring tender potato dumplings paired with a creamy, savory mushroom sauce. This recipe offers an easy way to bring authentic Polish comfort food to your table, perfect for a cozy meal that everyone will love.
Place the cubed potatoes into a pot of salted water and cook until tender, around 15 to 20 minutes. Drain and allow them to cool slightly.
Mash the potatoes thoroughly and wait until they are cool before adding the egg and salt, then mix together well.
Slowly incorporate the flour into the potato mixture until a pliable dough forms; add more flour if it feels sticky but avoid overmixing.
Flour your surface lightly and split the dough into four sections. Roll each into a rope about 2 cm thick.
Cut the dough ropes into pieces approximately 2.5 cm long.
Bring a large pot of salted water to a boil and carefully drop in the kopytka in batches.
Allow them to float up and keep them cooking for two additional minutes before removing with a slotted spoon; set aside.
Warm olive oil and butter in a skillet over medium heat. Sauté the onion until softened, about 3 minutes.
Add the garlic and cook for 30 seconds more.
Introduce the mushrooms to the pan and cook until golden and moisture evaporates, about 5 to 7 minutes.
Pour in the vegetable broth and add thyme, letting it simmer for 5 minutes.
Stir in the cream or sour cream, season with salt and pepper, then simmer until the sauce thickens slightly, around 2 minutes.
Add the cooked kopytka to the mushroom sauce and gently toss to coat everything well.
Heat through the dumplings in the sauce for 2 to 3 minutes before serving.
Garnish with chopped fresh parsley and sprinkle grated Parmesan cheese if desired.
Serve the dish warm to enjoy the rich flavors.
Notes
You can prepare the kopytka dough a day in advance and refrigerate it before shaping.
Freeze uncooked kopytka on a tray before transferring to a freezer bag; boil from frozen adding a few extra minutes cooking time.
Serve alongside a fresh salad or roasted veggies for a perfect meal.
For gluten-free, replace all-purpose flour with a gluten-free blend.
For a dairy-free version, swap heavy cream with coconut cream or another plant-based alternative.
Why You’ll Love This Cozy Polish Dinner
These soft potato dumplings are easier to make than you’d thinkno fancy equipment, no complicated steps. Just boil, mash, mix, and roll. The dough comes together in minutes, and the dumplings cook in under three minutes once they hit the water.
The mushroom sauce is pure comfortearthy, creamy, and savory with a hint of fresh thyme. It clings to each dumpling like a warm hug. This is the kind of meal that feels like a treat but uses simple, everyday ingredients you probably already have on hand.
Budget-friendly: Potatoes, flour, and mushrooms are affordable staples
Make-ahead friendly: Prep the dough the night before or freeze uncooked dumplings for later
Vegetarian and satisfying: Hearty enough to stand alone as a main dish
Nostalgic and cozy: A dish that brings Old World comfort to your weeknight table
What You’ll Need (and What Makes It Work)
The magic of Kopytka with Mushroom Sauce is in the balancetoo much flour and they’re dense, too little and they fall apart. Russet potatoes work best because they’re starchy and dry, which helps the dough hold together without getting gummy.
For the sauce, any mushroom works, but mixing button mushrooms with cremini or shiitake gives you deeper flavor. The sour cream adds tang, while heavy cream makes it silky. Use whichever you haveI’ve done both, and both are delicious.
Ingredient
What It Does
Swap Ideas
Russet potatoes
Creates light, fluffy dough
Yukon Gold (slightly denser)
All-purpose flour
Binds the dough
Gluten-free flour blend
Heavy cream
Makes sauce rich and smooth
Sour cream, coconut cream
Fresh thyme
Adds earthy, herbal warmth
Dried thyme (use half)
How to Make It
Start by boiling your potatoes until they’re completely tenderno hard centers. Drain them well and let them cool before mashing. Warm potatoes make the dough sticky and hard to work with. Once cooled, mash them smooth, then mix in the egg and salt before adding flour gradually.
Roll the dough into ropes about as thick as your thumb, then cut into bite-sized pieces. Don’t worry about making them perfectthe slight irregularity is part of their charm. Drop them into boiling salted water in batches, and once they float, give them two more minutes. That’s it.
For the sauce, sauté the onion and garlic first to build flavor, then let the mushrooms cook until golden. Add the broth and thyme, let it simmer, then stir in your cream. Toss the cooked dumplings right into the skillet so they soak up all that savory goodness.
Step
Time
Quick Tip
Boil & mash potatoes
20 min
Let them cool completely
Mix dough
5 min
Add flour slowly to avoid overdoing it
Shape & boil dumplings
10 min
Work in batchesdon’t crowd the pot
Make mushroom sauce
15 min
Let mushrooms brown for deeper flavor
Tips and Tweaks
Pro Tip: If your dough feels sticky, resist the urge to dump in more flour. Add just a tablespoon at a time and knead gently. Overworking the dough makes the dumplings tough.
You can freeze uncooked dumplings on a baking sheet, then transfer them to a freezer bag once solid. Boil them straight from frozenjust add an extra minute or two. This makes weeknight dinners so much easier.
For a dairy-free version, swap the cream with full-fat coconut cream. It won’t taste coconuttyit just adds richness. And if you want a little extra oomph, stir in a spoonful of Dijon mustard or a splash of white wine when you add the broth.
How to Serve and Store
Serve these warm, straight from the skillet, with plenty of parsley and a sprinkle of Parmesan if you like. They’re filling enough on their own, but a crisp green salad or roasted Brussels sprouts on the side makes it feel like a full dinner.
Leftovers keep in the fridge for up to three days. Reheat gently in a skillet with a splash of broth or cream to loosen the sauce. You can also pan-fry leftover dumplings in a little butter until golden and crispythey’re incredible that way.
Storage Method
How Long
Best Way to Reheat
Refrigerate (cooked)
3 days
Skillet with a splash of broth
Freeze (uncooked)
3 months
Boil from frozen, add 2 min
Freeze (cooked)
2 months
Thaw, then pan-fry in butter
Follow me on to unlock a world of flavorful recipes and creative food ideas Pinterest!
FAQs (Kopytka with Mushroom Sauce)
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal because they have the right starch content for smooth, workable dough. Make sure they’re fully cooked and drained well to prevent sticky dough. Avoid waxy potatoes like red potatoes as they don’t mash as smoothly.
Can I make the dumplings ahead of time?
Yes, you can shape the dumplings and freeze them on a parchment-lined baking sheet for up to 3 months. Cook them directly from frozen, adding an extra 2-3 minutes to the boiling time. Fresh dumplings can be refrigerated for up to 24 hours before cooking.
What mushrooms pair best with the sauce?
Button, cremini, or baby bella mushrooms work wonderfully for their mild flavor and meaty texture. For a richer taste, try mixing in some shiitake or porcini mushrooms. Slice them evenly so they cook uniformly and develop a nice golden color.
How do I know when the dumplings are done cooking?
The dumplings will float to the surface when they’re nearly done. Let them cook for an additional 2-3 minutes after floating to ensure they’re cooked through. They should feel firm but tender when pierced with a fork.
Can I substitute the all-purpose flour?
All-purpose flour works best for the right texture and elasticity. You can use bread flour as a substitute, but use slightly less as it absorbs more liquid. Avoid gluten-free flours as they won’t provide the same binding properties for this traditional dish.
You’ll love how these tender Kopytka with Mushroom Sauce turn outpillowy dumplings swimming in rich, earthy gravy, ready in under an hour. They’re cozy, comforting, and honestly easier than you’d think. The kind of dish that feels like a warm hug after a long day.
Try pan-frying leftover dumplings in butter until golden and crispythey’re incredible that way. You can also stir a little Dijon into the sauce for extra depth, or swap the thyme for fresh dill if that’s what you have. Store them in the fridge for up to three days, and reheat gently with a splash of cream.
If you make this, I’d love to see your bowl! Tag me or leave a commentdid your grandma make something similar? This recipe is perfect for sharing with someone who needs a little comfort tonight. Save it, make it your own, and enjoy every cozy bite.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
Thank you for joining this cozy community where nutritious and delicious meals come together.
