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Poland, Europe · Kopytka

Kopytka Tteokbokki (Polish × Korean)

Chewy egg-free potato dumplings cut like rice cakes and simmered in a sweet-spicy gochujang and anchovy-stock sauce with cabbage, spring onion and melted cheese.

ServingsServes 2
Total cooking time55 min
DifficultyMedium

Method

  1. Peel the potatoes, cut into 4 cm chunks and cover with cold water in a 18 cm pot. Bring to the boil on high heat, lower to medium heat and simmer for , until completely tender.

    Add in this stepFloury potatoes 400 g

    high heat→medium heat

  2. Drain, let the steam escape for 1 minute, then rice or mash until perfectly smooth. Spread out and leave for , until cold.

  3. Mix the cold potato with the potato starch, salt and flour (keep a spoonful of flour back for dusting) and knead briefly into a smooth, slightly springy dough. The extra starch and no egg give a chewy, rice-cake-like bite. Roll into ropes 1.5 cm thick and cut into 5 cm sticks.

    Add in this stepPotato starch 40 gSalt (for the dough) ½ tspPlain flour 100 g

  4. Put the water, anchovies and kombu in a wide 24 cm pan. Bring to the boil on high heat, then lower to medium heat and simmer for . Lift out and discard the anchovies and kombu.

    Add in this stepWater (for the stock) 400 mlLarge dried anchovies (gutted) 6Kombu (5 cm squares) 1

    high heat→medium heat

  5. Meanwhile bring 2 L of water to the boil on high heat with the salt. Cook the dumplings until they float, then more, and drain.

    Add in this stepSalt (for the cooking water) 1 tsp

    high heat

  6. Stir the gochujang, gochugaru, sugar, soy sauce and minced garlic into the stock and add the cabbage, cut into bite-sized pieces. Simmer on medium heat for , until the cabbage softens and the sauce starts to thicken.

    Add in this stepGochujang 2 tbspGochugaru (Korean chilli flakes) 1 tspSugar 2 tspSoy sauce 1 tspGarlic cloves 1White cabbage 100 g

    medium heat

  7. Add the dumplings and the spring onions, cut into 4 cm lengths, and simmer on medium-low heat for , turning them gently with a spatula (they are softer than rice cakes), until the sauce is thick and glossy. Scatter the cheese over, cover for 1 minute to melt, sprinkle with sesame and serve hot.

    Add in this stepSpring onions 2Grated mozzarella 40 gToasted sesame seeds 1 tsp

    medium-low heat

Cook's tip

Adjust the heat with gochugaru: leave it out for a mild version. If the sauce gets too thick before the dumplings are coated, add a splash of water. Stir gently; overworked dumplings break up. A boiled egg per person makes it even more like the street-food original.

Cooking it at camp

Make, boil and cool the dumplings at home and carry them in a sealed container in the cooler, along with a jar of the sauce ingredients already mixed. At camp, make a quick stock or use water with a little dashi powder in a wide pan, stir in the sauce and simmer the dumplings in it.