Authentic Polish Potato Dumplings Kopytka with easy to follow recipe.

Hello Friends! Today we made Kopytka, a very traditional, everyday Polish Dish.
Kopytka are very simple to make potato dumplings. Definitely a crowd pleaser in our family. Great on those busy nights or days, when we don't want to make elaborate lunch or dinner, and we might have some leftover mashed potatoes in the fridge.
Kopytka are ancestors of the Italian Gnocchi, just fluffier and softer in texture. In Poland, they are usually served as a main course, but sometimes you can see it served as a side dish, which works well with gravy dishes. I also enjoy them fried with just butter in a non-stick pan until golden brown. It is a great way to spruce up the leftovers.
This recipe will make 6 adult servings.
Ingredients for the dumplings :
Around 1.5 boiled potatoes in salted water, drained and mashed
flour
potato starch (corn starch will also work)
1 egg
salt
Large pot of salted boiling water with olive oil or butter to boil the kopytka.
For traditional savory topping:
1 lb Polish sausage / kielbasa without casing or bacon sliced into bite size pieces
2 medium yellow onions quartered and sliced
2 tbsp butter or more to your liking
salt and pepper to season
Depending on the area in Poland, you can experience a variety of the way Kopytka are served, with sugar and sour cream, jelly, fruit or bread crumb topping.
This recipe will work with Idaho type potatoes even if they are leftover mashed potatoes, as long as there is no liquid added such as buttermilk, milk or cream. Sour cream and butter will work only if they are on a dryer side (not whipped soft potatoes). Just add a little more flour to soak up the extra moisture from sour cream.
Do not attempt to make the kopytka dough ahead of time. It will soak up the moisture from the environment and become soggy. It will be ruined.
Start boiling the water while making the kopytka.
The dough should be able to roll. If it's too wet, too sticky add a little bit of flour.
☺ Bon Appetit and Smacznego! ☺