Quark kopytka are potato dumplings enriched with fresh cheese that makes them particularly soft and creamy. They are ideal for a quick lunch, to be enjoyed both in sweet and savory versions. A simple, genuine and very versatile dish.
Ingredients (for 4 people)
- 500 g of boiled potatoes (better if cooked the day before)
- 250 g of semi-fat quark cheese
- 1 egg
- 1 cup flour (add more if needed)
- A pinch of salt
Procedure
1. Make the dough
Mash the cold potatoes with a potato masher or a fork until you get a smooth puree.
Work the quark with a fork or pass it through a sieve to eliminate lumps.
Combine the potatoes, quark, egg, salt and gradually incorporate the flour.
Work the dough gently: it should be soft but not sticky.
2. Shape the kopytka
Divide the dough into portions and shape into rolls about 2 cm thick.
Flatten them slightly and cut them into oblique pieces of about 3 cm.
3. Cook them
Bring a pot of salted water to the boil.
Dip the kopytka in small quantities: when they rise to the surface (after about 2 minutes), drain them with a slotted spoon.
Let them rest for a few minutes before serving.
Ideas for Serving and Preserving Them
Sweet – With butter, sugar, cinnamon or cream and honey.
Savory – Excellent with browned onion, melted butter or mushroom sauces.
Storage – Store in the fridge for 2 days or freeze.
Variants
- Gluten Free – Use rice or corn flour.
- With herbs – Add chopped chives or parsley.
- Gratinated – Pan-fry them with butter or gratinate them with cream and cheese.
Frequently Asked Questions
❓ Can I make them without eggs?
Yes, but you need to increase the amount of flour to maintain the consistency.
❓ Why did they come out hard?
Maybe you used too much flour. The dough should be soft and delicate.
❓ Can I replace the quark with another fresh cheese?
It is better to avoid spreadable cheese, which is too moist for this recipe.
These kopytka are perfect for those looking for a simple but tasty dish. Soft, versatile and easy to prepare: a real comfort food to try.