I created a fusion of Kopytka (Little Hooves Dumplings) and Pierogi Leniwe (Lazy Dumplings). Both Kopytka and Pierogi Leniwe are traditional Polish comfort foods, and their recipes may vary based on regional preferences and family traditions. They showcase the versatility of dumplings in Polish cuisine, whether served as a side dish or a sweet treat.
While both are shaped the same, they use different ingredients for preparation. I combined the ideas from both dough recipes to create a (not-so) new dish. I made my dumplings using both potatoes and cream cheese simultaneously, and I love the result!
Due to the unavailability of farmer's cheese or cottage cheese in Taiwan, I successfully used cream cheese, similar to what is used in American-style cheesecake.
Kopytka, often referred to as Polish gnocchi, are small, oval-shaped potato dumplings. The name "kopytka" translates to "little hooves" in Polish, which reflects their shape. The main ingredients include potatoes, flour, and sometimes eggs. They are often served as a side dish with various toppings or sauces.
Pierogi Leniwe, also known as lazy pierogi or lazy dumplings, are a type of dumpling that doesn't require stuffing. They are essentially soft, delicate dumplings. The primary ingredients include farmer's cheese (cottage cheese or quark), eggs, and flour. Sometimes, sugar or vanilla is added for a sweet version. They can be served sweet with sugar and cream or savory with butter and breadcrumbs.
Check out my Sweet Potato Kopytka Recipe LINK
Ingredients:
- 170g cream cheese
- 300g potatoes
- 1 egg
- 100g flour
- 50g potato or corn starch
Instructions:
1. Peel, chop, and boil the potatoes until they are soft.
2. Mash them to achieve a smooth consistency.
3. Add cream cheese to the potatoes and mash together. For better results, use a blender.
4. Add the egg and flours, mixing well.
5. Knead all the ingredients together until you achieve a uniform dough. Add extra flour if needed.
6. Divide the dough into smaller pieces and roll each piece into a log.
7. Flatten the logs and cut them into pieces, giving them a bell-like shape.
8. Bring a pot of lightly salted water to a boil.
9. Drop the pierogi into the boiling water and cook for about 4 minutes from the time they float to the surface.
10. Remove the cooked pierogi from the water and drain.
11. Serve sweet or savory- with sour cream and sugar, or meat sauce up to your liking
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