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This dish, translating to “little hoof” in Polish, is a potato dumpling common in Polish, Belarusian, and Lithuanian cuisine. They are similar to Italian gnocchi and can be dressed similarly to pasta with tomato sauce or even a sweet version with sour cream and cinnamon. Potatoes were introduced to Poland in the mid-1600s, and the country quickly became a leader in potato production. The dish may have come to America in the early 1800s when many Polish families immigrated to the United States.

Recipe Servings: 4

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Gluten Free
Dairy Free


  • 4 cups potatoes, peeled
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 egg, beaten
  • Sea salt, to taste
  • Ground black pepper, to taste


  1. Boil the potatoes in a large pot of salted water until very soft. Drain and set to cool. Once cool, mash until smooth.
  2. Put the mashed potatoes into a large bowl. Add the flour, egg, and salt and pepper. Mix together, and then tip out onto a dusted board.
  3. Knead until all the flour is incorporated into the potato. The dough should not be too sticky.
  4. Sprinkle more flour onto the board and cut the dough into four quarters. Roll each piece into a long cylinder and cut at an angle into 1-inch pieces.
  5. Bring another pot of salted water to a boil and drop a few dumplings in at a time. Gently boil for 3–4 minutes. Dumplings will rise to the top once cooked. Remove with a slotted spoon.
  6. Dress dumplings as desired. Options include tomato sauce, herbs and butter, or cinnamon and sour cream.

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