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 Kopytka in tomato sauce | |
| Alternative names | Kapytki (Belarus, Lithuania), Szagówki (Poznań dialect) |
|---|---|
| Type | Dumpling |
| Place of origin | Poland |
| Region or state | Poland,Belarus,Lithuania |
| Main ingredients | Potatoes,flour,cheese, friedbacon oronion |
Kopytka orkopitka (literally "little hooves") are a kind ofpotatodumpling inPolish,Belarusian, andLithuanian cuisines.
The typical ingredients are boiledpotatoes andflour, but may also includeeggs,salt, and otherseasoning. 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 withcheese, friedbacon, friedonion, or with a variety of sauces such asgoulash ormushroom sauce); they can also be served sweet (with meltedbutter andsugar,cinnamon, or sweetenedquark), or sugar with sour cream.
The wordkopytka [kopyto "hoof",kopytko "little hoof", neuter singular nouns] isPolish for "little hooves," such as those of a small hoofed animal (for example, agoat).Kapytki is theBelarusian word for the same concept. Both refer to the structure of these dumplings, which are formed in the shape of hooves.
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 | ThisLithuanian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
.jpg) | ThisPolish cuisine-related article is astub. You can help Wikipedia byexpanding it. |
