Paluski – the other polish dumpling! This recipe is handy to have around when you made way too many mashed potatoes. Boil ’em, panfry ’em, or freeze ’em.
I once asked another polish friend if his family eat paluski. He gave me the weirdest look because it translates to “pillows.” I like our cute name for them better than kopytka! – Linden
If anyone decides to test this recipe out, pass along the results and any suggestions in the comment section below. This has been tested several times, but the flour measurements are not exact and a yield amount would be handy. Take pictures! Thanks everyone!
Paluski/Kopytka
Supplied by: the Molloys
Yields: ~100 dumplings
Ingredients
6- medium potatoes or ~4 cups leftover mashed potatoes
1 egg
2 cups (give or take) flour
salt, to taste
olive oil
Direction
1. Peel potatoes. Cook in salted water and mash. Let cool. If you skip this step and used leftover mashed, you will need to adjust flour amount in upcoming steps because of moisture content.
2. Combine potatoes with egg and salt. Add flour until dough is smooth, starting with one cup and adding until the dough is no longer sticky. Do not over knead dough or it will stiffen.
3. Roll pieces of dough into snakes about ½ inch thick. Cut snake into inch long “pillows.”
4. Boil paluski in batches in salted, oiled water. They are done when they float to the top, around 2 minutes.
5. Optionally, pan fry in butter with onions (and bacon!) or serve with gravy.
Notes
I have also made these with cheese shredded into the potato dough. It’s not traditional Babcia style, but it’s good! They freeze well (for a month or two) if you freeze them laid out on a cookie sheet before putting in a zip top bag.