Kopytka calculator
Polish potato dumplings: a kilo of riced potato, 230 g of flour, one egg. Less flour makes them lighter and harder to shape.
Kopytka are counted from the potato, not the flour. A kilo of boiled, riced potato is 100%, and the flour, egg and salt are fractions of it — the way every Polish recipe states them, and the way the problem actually arrives in a kitchen where the potatoes are already cooked.
How it works
Potato is the base
Every percentage here is measured against boiled, peeled, riced potato. Weigh it after cooking: what counts is the mass coming out of the ricer, not the kilo of raw potatoes you carried home. They are two different numbers, and confusing them is the usual reason a recipe "per kilo of potatoes" works one week and not the next.
How much flour
AniaGotuje adds 230 g of flour to a kilo of riced potato, which is 23%. Less flour means more delicate kopytka that are harder to shape and quicker to fall apart; more makes the dough easier to handle and the dumplings doughier.
Dry potatoes, cooled
Floury varieties, well drained and steamed dry in the pan. Rice them while warm but knead only once cool. Wet or hot potato pulls in extra flour, and then the ratio no longer means anything.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- AniaGotuje — kopytka — The anchor: 1 kg of cooked potato / 230 g flour (23%) / 1 egg (5%) / 1 level tsp salt, yielding 1230 g.
- Kwestia Smaku — kopytka — The method — peel, boil, rice, cool completely — and the serving count. Its 200 g of flour goes onto a kilo of raw potato, a different denominator, so it sets no percentage here.
FAQ
Which potatoes?
Floury ones — the kind that go fluffy and break up when boiled. Waxy salad potatoes hold water and demand more flour, which makes the dumplings gluey.
Why do my kopytka fall apart in the pot?
Usually the potato was too wet, or the dough was worked too long. Cook them in water that is barely trembling rather than at a rolling boil, and in batches, so they can float up freely.
How are kopytka different from kluski śląskie?
The flour. Kopytka use wheat flour, kluski śląskie use potato starch. That is why kopytka taste doughier and kluski come out white and springy.
How much is one serving?
Kwestia Smaku splits its batch four ways, which on a kilo of riced potato comes to about 320 g each. Alongside meat and sauce, less is plenty.