Kopytka
Kopytka (plural from Kopytko "small hoof"), also called Szagówki regionally in Poland , are a traditional dough product in Polish cuisine and belong to the dumplings ( kluski ).
They are made from a potato flour dough, for which boiled potatoes are used. The dough is rolled out into long rollers, which are flattened and shredded with parallel diagonal cuts so that rhombuses or parallelograms are created. Then the Kopytka are boiled in boiling salt water. They are usually served on the table as a side dish, but are sometimes also served as a stand-alone dish with diced bacon and glazed onions.
A variant is known in which white cheese is added to the dough. This type of Kopytka is called Leniwe kluski or Leniwe pierogi ("lazy dumplings") and is eaten sweet, often with beurre à la polonaise and sugar. You can also add dill or parsley to the dough to create Zielone kluski ("green dumplings").
The small dumplings from the former East Prussia are also known, where they were served under the name Heilsberger or Königsberger Keilchen , or in East Low German Kielke with Spirkel , with fried onions and bacon.
See also
literature
- Robert Strybel, Maria Strybel: Polish Heritage Cookery . Hippocrene Books, New York NY 1993, ISBN 0-7818-0069-2 .