Jump to content

Kopytka

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Hedviberit (talk | contribs) at 00:18, 1 October 2019. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Kopytka
Kopytka in tomato sauce
TypeDumpling
Place of originPoland
Region or stateBelarus, Lithuania, Poland, Ukraine
Main ingredientsPotatoes, flour, cheese, fried bacon or onion

Kopytka, kapytki (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines. They are similar to Italian gnocchi and German Schupfnudel.

Preparation and serving

The typical ingredients are boiled potatoes and flour, but may also include eggs, salt, and other seasoning. The Polish dish is usually cooked in salted water, whereas in Belarusian and Lithuanian cuisines kapytki is baked first, then stewed or boiled in water.

Kopytka can be either a main dish or served on the side. Kopytka can be served savoury (baked with cheese, fried bacon, fried onion, or with a variety of sauces such as goulash or mushroom sauce); they can also be served sweet (with melted butter and sugar, cinnamon, or sweetened quark), or sugar with sour cream.

Etymology

The word kopytka [kopyto "hoof", kopytko "little hoof", neuter singular nouns] is Polish for "little hooves," such as those of a small hoofed animal (for example, a goat). Kapytki is the Belarusian word for the same concept. Both refer to the structure of these dumplings, which are formed in the shape of hooves.