Polish · intermediate
Polish Chicken And Leek Kopytka Skillet
Pillowy potato kopytka dumplings tossed with seared chicken breast slices, sweet caramelized leeks, and a velvet dill cream sauce.
- PREP TIME
- 25 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine mashed potatoes, all-purpose flour, and egg in a bowl, mixing quickly into a soft, smooth dough.
- 02
Roll dough on a floured surface into long ropes, then cut diagonally into diamond-shaped kopytka dumplings.
- 03
Boil kopytka in salted water for 2 minutes after they float to the surface, then drain and toss with half the butter.
- 04
Heat vegetable oil in a large skillet over medium-high heat and sear sliced chicken breast for 6 minutes until cooked through.
- 05
Remove chicken, lower heat to medium, melt remaining butter, and cook sliced leeks for 6 minutes until soft and sweet.
- 06
Return chicken to the skillet, pour in heavy cream, and bring to a gentle simmer for 3 minutes until thickened.
- 07
Fold in cooked kopytka dumplings and chopped fresh dill, tossing gently for 2 minutes to heat through.
A LITTLE KITCHEN KNOW-HOW
Diamond Dumpling Shaping
Cutting rolled dough ropes at an oblique angle creates classic Polish kopytka shapes that catch sauce effectively.
Notes from the kitchen
- Avoid overworking potato dumpling dough to keep the texture tender rather than dense or rubbery.
- Clean leeks thoroughly between layers under cold running water to remove hidden grit before slicing.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.