Heritage Restaurant's Kopytka Potato Dumplings | Boursin Cheese

Heritage Restaurant & Caviar Bar’s Kopytka Potato Dumplings Recipe

Created by Chef Shane Zimmerman, Heritage Restaurant & Caviar Bar, Chicago
This award-winning recipe updates the traditional Polish dish with Boursin and eclectic ingredients reflective of Chicago’s cultural heritage.
  • Level hard

  • Prep time 60 MIN

  • Cook time 30 MIN

  • Total time 90 MIN


Your Turn To Create

For Gluten Free Dumplings
  • Preheat oven to 350℉. Thoroughly wash potatoes, then peel. Add to a roasting pan, and fill with water until that are halfway submerged. Cover pan with tin foil, and roast for 1-1.5 hours, or until just tender.
  • Once potatoes are cooked through, carefully remove from oven, remove tin foil and drain completely. Let cool slightly at room temperature, then lightly mash while still warm. This will break up the potatoes and create more surface area for drying. Let cool overnight in the refrigerator.
  • Using a potato ricer or food mill, pass cooled potatoes through food mill. In a stand mixer, combine potatoes, egg yolks, cornstarch, rice flour, garlic, salt and chives. Blend on low speed until flours are incorporated then increase speed. Dough should be firm and homogenous after blending.
  • Blend additional 2 cups each of rice flour and cornstarch. Divide dough into 4 equal pieces. Dust each portion liberally with rice flour-cornstarch mix.
  • Take one portion and with your hands, roll into ½” diameter log. You may need to divide the portion into more pieces to allow to roll to the proper diameter. Dust the ½” diameter log with more flour. Cut into approximately 2.5-3” long pieces. Place on a well flour-starch coated tray for poaching. Repeat for the remaining dough.
  • For poaching, bring a large pot of water to a boil. In batches, poach dumplings for 20-30 seconds or until they just start to come to the surface. Place on a well-oiled tray after poaching. Cool completely in the refrigerator, about 2-4 hours.
For Smoked Mushroom Boursin Duxelle
  • Preheat smoker to 225℉ with applewood or other fruit wood chips. Smoke mushrooms for 30-45 minutes, remove and let cool.
  • In a food processor, process mushrooms until they are roughly chopped. Add in roasted garlic cloves, caramelized onions and pulse until finely chopped.
  • Transfer to a bowl and add in 2 tsp. of minced rosemary, 1 tsp. of minced parsley, 1 tsp. chives, ½ tsp. of sherry vinegar, 1 tsp. of Dijon mustard, and 1 cup of Boursin® Garlic and Fine Herbs. Adjust seasoning with salt and pepper.
For Sauce Suprême
  • In a saucepot, heat over medium heat. Add 3 Tbsp. of butter and sauté 4 oz. of sliced mixed mushrooms and 3 ½ Tbsp. of roasted garlic cloves and cook for 1-2 minutes.
  • Add in ¼ cup of flour and stir in continuously until a blonde roux forms, about 2-3 minutes, or until mixture smells nutty and turns a light golden brown color.
  • Whisk in 1 ½ cups of warm mushroom stock and 2 ½ Tbsp. of heavy cream and simmer until thickened, whisking frequently. If too thick, add more stock, sauce should be pourable and coat the back of a spoon.
  • To finish, add in 2 ½ tsp. of fresh lemon juice, 1 Tbsp. of minced parsley and adjust seasoning with salt and pepper.
For Plating the Dish
  • Make sure that Sauce Suprême and Mushroom Duxelle are warm. Place 1 box of Boursin® in a piping bag and cut off ½” of the tip.
  • To cook kopytka, cook in several batches. Preheat sauté pan over medium heat. Add 2 Tbsp. of butter and 10-12 kopytka dumplings. Brown on both side, about 5-7 minutes, stirring frequently. Once warmed through and golden brown on both sides, transfer to paper towel lined tray and keep warm.
  • For each plate, place 10-12 koyptka on serving plate and pour ¼ cup of warm Sauce Suprême over the dumplings. Place 3 – 1 tsp. dots of of Boursin® and 2 – 1 Tbsp. quenelles of Smoked Mushroom Duxelle around dumplings, and sprinkle 2 tsp. of fried shallots and ½ tsp. of minced parsley over top of the dumplings. Finish with 1 ½ Tbsp. of Herring Roe. Repeat for more portions.
  • 3 boxes Boursin Garlic & Fine Herbs

  • 1 lb. Butter, unsalted

  • 2 lbs. of potatoes, Kennebec, Yukon Gold or Idaho

  • 1/3 cup, Egg yolks

  • 48 grams of Herring Roe

  • 20 oz. Assorted mushrooms (Button, Shittake, Baby Bellas, etc.), sliced for Smoked Mushroom Duxelle and Sauce Suprême

  • 3 Tbsp. Caramelized onions, diced

  • 2 ¾ cup Cornstarch

  • 2 ¾ cup White rice flour

  • 1/4 cup All purpose flour

  • 3/4 cup Roasted garlic cloves, smashed

  • 1 ½ cups Mushroom stock

  • 2 ½ tsp. Lemon juice, freshly squeezed

  • 1/2 tsp. Sherry vinegar

  • 1 tsp. Dijon mustard

  • 2 tsp. Rosemary, minced

  • 5 Tbsp. Parsley, minced

  • 3 Tbsp. Chives, minced

  • 2 Tsp. Rosemary, minced

  • Salt

  • Black Pepper, ground