Kopytka
 | This article needs additional citations for verification. (February 2023) |
 Kopytka in tomato sauce | |
| Alternative names | Kapytki |
|---|---|
| Type | Dumpling |
| Place of origin | Poland |
| Region or state | Poland, Belarus, Lithuania |
| Main ingredients | Potatoes, flour, cheese, fried bacon or onion |
Kopytka (literally "little hooves") are a kind of
Preparation and serving
The typical ingredients are boiled
. 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.
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Kluski with fried bacon (in Galicia, Poland) -
Lithuanian kapytki in a mushroom sauce (Lithuanian: švilpikai) -
Kopytka in creamy mushroom sauce
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.
References
- ^ "kopytko – Słownik języka polskiego PWN". sjp.pwn.pl (in Polish). Retrieved 2023-02-07.