Kopytka (Polish Potato Dumplings) with Mushroom Sauce Potato Dumplings with Mushroom Sauce

Peel and dice the potatoes into 2 cm cubes. Place in a medium pot, cover with cold water, and bring to a boil over high heat. Boil for 15 minutes until fork-tender.

Drain the potatoes and return them to the pot. Mash until smooth, then let cool for 5 minutes.

In a large bowl, combine the mashed potatoes, flour, egg, and 1/2 tsp salt. Mix with a fork until a soft dough forms. Turn out onto a floured surface and knead gently for 1 minute.

Divide the dough into 4 parts. Roll each into a 2 cm thick log, then cut into 2 cm pieces. Press each piece with a fork to create ridges.

Bring a large pot of salted water to a boil. Drop in the kopytka in batches and cook for 2–3 minutes after they float to the surface. Remove with a slotted spoon and set aside.

While the dumplings cook, slice the mushrooms and dice the onion. In a large skillet, melt the butter over medium heat. Sauté the onion for 3 minutes until translucent, then add the mushrooms and cook for 5 minutes until browned.

Pour in the vegetable broth and sour cream, stir, and simmer for 3 minutes until the sauce thickens slightly. Season with remaining 1/2 tsp salt and dill.

Slice the kielbasa into rounds. In a separate pan, sear the kielbasa over medium-high heat for 4 minutes until browned. Peel and slice the carrots into thin sticks, boil or steam for 5 minutes until tender. Serve the kopytka topped with mushroom sauce, alongside the kielbasa and carrots.